• 4 handfuls of mixed salad leaves
  • 50 g walnut halves
  • 100 g red grapes
  • 100 g Gorgonzola (or vegetarian alternative)
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 0.5 tsp smooth Dijon mustard


  1. 1

    Wash and dry the salad leaves. Toast the walnuts in a dry pan till golden brown. Halve and deseed the grapes. Crumble the Gorgonzola.

  2. 2

    Mix the olive oil and vinegar in a bowl, season sparingly with salt, pepper and the mustard. Pile everything into a large bowl and toss gently.

Nutritional Details

Each serving provides
  • Energy 2169kj 518kcal 26%
  • Fat 46.9g 67%
  • Saturates 13.2g 66%
  • Sugars 8.5g 9%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 1315kj/314kcal

Each serving provides

5.8g carbohydrate 1.1g fibre 8.3g protein

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