A winter salad - spinach, apple, gorgonzola and candied walnuts
A flavour packed Winter salad made with baby spinach, red apple, creamy Gorgonzola cheese and candied walnuts.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 7 oz (200g) spinach
- 1 red delicious apple (thinly sliced)
- 4.5 oz (130g) gorgonzola (at room temperature)
- 1/2 pomegranate (, arils removed)
- 5.2 oz (150g) streaky bacon or pancetta strips ((2 slices per person))
- 5 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 cup (80g) walnts halves
- 3 tbsp sugar
- 1/4 tsp chilli flakes ((red pepper flakes))
- 1/4 tsp paprika
- 1 oz (30g) Butter
- salt and pepper
Instructions
- 1
Add the walnut halves, sugar, chilli flakes, paprika, pinch of salt and butter in a small pan. Let the sugar and butter melt together for a couple of minutes, stir to coat the walnuts, make sure the sugar doesn’t burn.
- 2
Transfer the walnuts straight away to a sheet of baking paper and separate the walnuts so they don’t stick together, set aside.
- 3
Place the bacon or pancetta under a hot grill and grill until crispy on each side, drain on kitchen paper.
- 4
To make the dressing put the olive and vinegar in a large mixing bowl with a pinch of salt and pepper. Whisk together until homogenized. Add half the of gorgonzola and mash it with a fork until it’s mixed in with the rest of the dressing (there will be a few lumps but don’t be discouraged).
- 5
Add the spinach to the dressing, toss the spinach until it’s evenly coated in the dressing.
- 6
Divide the dressed spinach in serving bowls then top with equal amounts of apple, gorgonzola, pomegranate, bacon pieces and walnuts. Top with a grinding of pepper and serve.