Although they are commonplace in North America, I had never heard of cranberries before moving to Canada. I had my first taste of them in a sauce at a Thanksgiving dinner, but I actually enjoy them most when dried, especially in salads.
½ cup dried cranberries (preferably non-sweetened)
½ cup crumbled blue cheese
½ cup crumbled walnuts (could also be pine nuts, or slivered almonds)
1 sliced apple (granny smith)
2 handfuls of arugula (or baby spinach leaves)
Vinaigrette:
3 tablespoons of good quality extra virgin olive oil
1 tablespoons of balsamic vinegar
1/2 tablespoon of honey
Coarse sea salt and ground black pepper to taste
Toss all the ingredients in a salad bowl. Place all the ingredients for the vinaigrette in a sealed jar and thoroughly agitate. Add the vinaigrette generously to the bowl and toss (using your hands is usually your best bet).
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