Iceberg, walnut and blue cheese salad

Photo by Doug Sherring

Herald on Sunday 15/12/2011

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Grant Allen

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Remove the outer leaves of a small Iceberg lettuce. Cut the head into four wedges.
Toast some walnuts.
Crumble some good blue cheese and, using the white bits from the outer edges.
Make a creamy dressing by blending them with walnut oil and a little cider vinegar (olive oil is fine if you don't have walnut).
Sprinkle the walnuts and the blue cheese crumbs over the crisp lettuce wedges and spoon over the dressing.