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
How to make it
We find this delicious blue cheese, orange and spinach salad is perfect with Shropshire Blue for its nutty and spicy notes. One mouthful is like a bite of summer.
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.
(This blue cheese, orange and spinach salad recipe has been adapted courtesy of the British Cheese Board).
Other salad recipes…
Pumpkin is a hugely underrated squash, but the sweetness combines delightfully with the salty blue cheese. Serve this pumpkin and Roquefort salad warm with walnuts for a delicious lunch.
Alex James Goats’ cheese is particularly fresh and delicate. It has a natural acidity and an almost mousse-like texture. We love it on a French stick with a simple salad.