Blue Cheese, Grape and Chicory Salad with Honey Vinegar Dressing

Name: Blue Cheese, Grape and Chicory Salad with Honey Vinegar Dressing
Prep time: 5 min
Yield: Serves 2 - 3
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

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

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