This simple salad recipe makes the most of British summer produce.
Ingredients
- 70g each lamb’s lettuce and baby red chard leaves
- 300g black grapes, halved
- 12 slices Parma ham, torn
- 100g Dolcelatte or other mild blue cheese, roughly chopped
- 50g walnuts, toasted and chopped
For the dressing
- 100ml red grape juice
- 1 tbsp balsamic vinegar
- 4 tbsp walnut oil
- 1 tsp wholegrain mustard
Method
- 1. Make the dressing. Put the grape juice in a pan and bring to the boil. Simmer for 6 minutes to reduce by half. Cool for 10 minutes, then whisk in the remaining dressing ingredients and season to taste.
- 2. Mix the leaves, grapes, Parma ham, cheese and walnuts in a bowl. Toss with 4 tablespoons of the dressing, divide between plates and drizzle with the remaining dressing.
Nutritional info
Per serving: 421kcals, 32.3g fat (8.8g saturated), 16.7g protein, 16.2g carbs, 16g sugar, 2.1g salt
Wine Recommendation
A fruity, light but dry Chilean rosé would be spot on here.