Blue Cheese, Grape and Chicory Salad with Honey Vinegar Dressing

Feeds 2 - 3 people
Prep time 5m
Cook time 0m

Description

Creamy blue cheese, bitter leaves and a sweet-sharp honey vinegar dressing combine to make this salad which is full of beautiful contrasts. The honey vinegar is particularly special, adding a touch of sweetness to the dressing. We like to quick-pickle the grapes for added interest, although you could just add them as they are. This would work with almost any blue cheese.

Ingredients

100g Fourme d'Ambert blue cheese
3 red chicory, leaves washed and dried
125g muscat grapes, halved
½ Castelfranco, leaves washed and dried
4 tablespoons rice vinegar
1 teaspoon salt
2 teaspoons caster sugar
2 tablespoons honey vinegar
2 tablespoons olive oil
2 tablespoons finely chopped chives

Method

Combine the rice vinegar, sugar and 1 teaspoon sea salt in a bowl and stir until the sugar and salt are dissolved. Add the grapes and set aside.
Combine the honey vinegar and olive oil with some salt and pepper in a clean, lidded jar or bowl and shake or whisk to combine. Set aside.
Combine the chicory and castelfranco and coat with some of the dressing to coat and arrange on a platter. Top with the cheese and grape halves and extra dressing. Eat immediately.

Blue Cheese, Grape and Chicory Salad with Honey Vinegar Dressing

Blue Cheese, Grape and Chicory Salad with Honey Vinegar Dressing

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