Rocket, Blue Cheese, Walnut and Cranberry Salad

By Georgia Barnes

Serves 4

80g walnuts
2 tbsp honey
1/2 tsp salt flakes
2 tbsp red wine vinegar
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
Salt and pepper
100g rocket leaves
100g blue cheese
1/2 cup dried cranberries
1/2 pomegranate, seeds removed

Preheat oven to 180oC. Place walnuts onto a baking tray. Drizzle with honey. Roast for 6-7 minutes or until slightly caramelised. Remove from oven and sprinkle with salt flakes. Set aside to cool.

To make the dressing, whisk together vinegar, olive oil and mustard in a small bowl. Season to taste with salt and pepper.

To construct the salad, place rocket into a serving bowl. Crumble blue cheese over rocket. Top with cranberries, pomegranate seeds and honey-roasted walnuts. To serve, drizzle with salad dressing.

Enjoy! And if you would like to be in with a chance to win a gourmet Christmas hamper click here.