Ingredients

  • 4 oz mesculin or baby romaine or baby spinach
  • 2 oz goat cheese, crumbled or cut into small pieces
  • 1/2 cup UJ's walnut meal
  • 3 Tbsp  dried blueberries

Dressing

  • 4 Tbsp  UJ's Walnut Oil
  • 1 1/2 Tbsp  balsamic or red wine vinegar
  • 1 tsp prepared mustard
  • Salt and pepper to taste

Method

Toss the salad greens in a bowl with half the dressing.

Whisk the dressing ingredients together until thoroughly combined.

In a small bowl thoroughly mix walnuts meal, blueberries and cheese with the other half of the vinaigrette.

Arrange the greens on appetiser plates.

Garnish with goat cheese, walnuts and blueberries.