Ingredients
- Serves 4
- 200g chard, rocket, spinach leaves (or whatever combination you desire)
- 1 apple, sliced into wedges
- ½ red onion or 2 spring onions sliced thinly
- Sea salt flakes
- For the blue cheese sauce
- 100g Greek yoghurt
- 50g sour cream
- 50-100g blue cheese
- 2 garlic cloves, crushed
- 2 Tbsp lemon juice
- 3 Tbsp olive oil
- ½ tsp salt
- Small handful, finely chopped flat-leaf parsley leaves
- 1 tsp finely chopped dill leaves
MIXED LEAF, APPLE AND FENNEL SALAD WITH BLUE CHEESE SAUCE
Method
- Begin by making the sauce , then set aside
- Wash and dry the lettuce well, place onto a large platter
- Scatter over the sliced apple and onion, season lightly with salt and a light squeeze of lemon juice
- Toss lightly to combine
- Generously drizzle over blue cheese sauce and enjoy!
Comments
Thanks to Janefield Hydroponics for the salad greens, and to Evansdale Cheese for the blue cheese used in the cooking demonstration at the Otago Farmers Market
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