Royal Bassett Blue, Orange and Spinach Salad

Royal Bassett Blue, Orange and Spinach Salad

Method

This delicious salad is perfect with Royal Bassett Blue, and ideal for the warmer weather!

1. In a large salad bowl, mix together the olive oil and vinegar. Season with salt and black pepper. Add the red onion and stir well.

2. Using a serrated knife, peel the oranges, removing all the pith. Do this over the salad bowl so that you catch all the drops of orange juice. Segment the oranges with the knife to remove all the membrane, adding them to the bowl with the juice.

3. Put the spinach and watercress into the salad bowl. Toss together to coat in the dressing. Add chunks of the Royal Bassett Blue cheese.

4. Toast the almonds, either under the grill or in a heavy-based frying pan, until they begin to brown lightly. Tip onto the salad whilst hot, then serve immediately.

(Recipe adapted courtesy of the British Cheese Board)

Ingredients

Serves 4

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 medium red onion, very finely sliced
2 large oranges
200g (7oz) baby spinach
85g bag watercress
225g (8oz) Royal Bassett Blue
50g (2oz) blanched almonds

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