A wonderful mix of sweet and savoury – this salad is incredibly simple and yet so good – do not be tempted to add more ingredients to the mix!
Using the Vogel’s croutons is ideal as they are cheaper than nuts, a great way to use left-overs and adds a great crunch/texture to the salad.
11/2 cups salad greens (or you can use Endive – we used Cos lettuce)
½ Taylor Gold Pear (thinly sliced and cored, but not peeled)
50g Puhoi Gorgonzola style blue cheese
1 Tbsp finely diced banana shallot
½ cup Vogel’s croutons (see below)
1 -2 Tbsp mustard dressing (see below)
1. Wash salad greens and place on place. Top with sliced pears, crumbled cheese and a light scattering of shallots.
2. Place croutons on top and drizzle with dressing.
Into a small jar add 1 Tbsp Dijon mustard, 1 Tbsp white wine vinegar, 1 tsp water, salt and pepper. Now whisk in slowly 1 Tbsp walnut oil and 2 Tbsp olive oil. Shake well.
If you don’t have walnut oil do not worry use extra olive oil.
Remove crusts from Vogel’s Bread and dice into small squares, cook in a small amount of heated oil (we used Rice Bran oil) till golden (this is a very quick process do not leave the pan!) and remove with a slotted spoon or fish slice and place on paper towels and sprinkle with herbed salt – leave to cool. Can be stored in an airtight jar and used over the next few weeks but they won’t last that long!