ROQUEFORT, DATE AND WALNUT SALAD 

FEEDS 4-6 | PREPARATION TIME – 10 MINUTES | COOKING TIME – 15 MINUTES

INGREDIENTS:
CROUTONS -
1 CIABATTA STICK – ROUGHLY TORN INTO BITE SIZED CHUNKS
DRIZZLE OF RAPESEED OIL
HALF A BULB OF GARLIC CRUSHED
SPRINKLE OF SEA SALT FLAKES

200G ROQUEFORT – ROUGHLY CRUMBLED
200G LAMBS LETTUCE
2 GEM LETTUCE
5 FIGS – QUARTERED
5 MEDJOOL DATES – STONES REMOVED AND ROUGHLY CHOPPED
15 BABY SHALLOTS – ROASTED

 DRESSING –
1 TSP DIJON
1 TSP HONEY
SPRINKLE OF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
JUICE OF 1 LEMON
30 ML RAPESEED OIL

PREHEAT THE OVEN TO 190 DEGREES CELSIUS | ADD THE CIABATTA CROUTONS TO A BAKING TRAY WITH THE SHALLOTS THEN DRIZZLE WITH OIL | ADD SEASONING AND CRUSHED GARLIC CLOVES AND ROAST UNTIL THE CROUTONS TURN GOLDEN AND SHALLOTS TURN SOFT

NEXT WHISK UP ALL DRESSING INGREDIENTS, TASTE AND ADJUST ACIDITY AND SEASONING TO YOUR PREFERENCE.

FINALLY COMBINE ALL SALAD INGREDIENTS AND ADD SEASONING | POUR OVER YOUR DRESSING JUST BEFORE SERVING AND FINISH WITH WARM CROUTONS AND SHALLOTS.