This light, sweet and salty salad with crumbled blue cheese makes a great no cook midweek supper with crusty bread
Ingredients
- 2 x 100g bags rocket, watercress & spinach salad
- 2 oranges
- 1 tbsp walnut oil
- 85g walnut piece, roughly chopped
- 140g stilton or vegetarian alternative, crumbled
Method
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Empty the salad bags into a large bowl. Peel the oranges over a small bowl to catch the juices; then, over the same bowl, cut the segments from the pith. Whisk the walnut oil into the orange juice, season, and pour over the salad leaves. Toss the salad, then arrange on a large platter. Scatter over the orange segments, walnuts and stilton.