Asparagus and witloof salad with blue cheese and walnut crumble

With salads like these, I understand why people become vegetarian. There is no need for extra protein here. Asparagus, walnuts and blue cheese... Say no more.

Blue cheese ranch dressing

1 cup	Mayonnaise
½ cup	Milk
½ cup	Sour cream
¼ cup	Blue cheese

Walnut crumble

30 g	Butter
¼ cup	Olive oil
3 cups	Bread, stale and cut into very small cubes
1 Tbsp	Fresh thyme, finely chopped
1 cup	Walnut pieces

To serve

1 kg	Asparagus, woody stalks discarded and stems cut into 2-inch pieces
3	Witloof, halved and thinly sliced
2 handfuls	Mizuna
3	Pears, quartered, seeds removed and thinly sliced
50 g	Blue cheese, crumbled

Directions

Blue cheese ranch dressing

1. Place all the ingredients in a suitable sized mixing bowl.
2. Whisk together to combine.
3. Season to taste with flaky sea salt and freshly ground black pepper.
4. Refrigerate until required.

Walnut crumble

1. Place a skillet or frying pan on a medium heat and add the oil and butter.
2. Once melted, toss in the cubed bread and thyme.
3. Coat with the butter and oil, then cook for 5 minutes, stirring frequently until lightly golden.
4. Toss in the walnuts and cook for a further 2 minutes or until the nuts start to turn golden.
5. Tip onto a paper towel-lined tray and allow to cool.
6. Season with flaky sea salt and freshly ground black pepper.
7. Store in an airtight container until required.

To serve

1. Bring hot salted water to a boil in a large saucepan and cook asparagus for 2 minutes until just soft.
2. Drain and rinse under cold water.
3. In a large mixing bowl, add the asparagus, witloof, pear and mizuna.
4. Dress lightly with blue cheese ranch dressing until combined.
5. Transfer salad to a serving platter and finish it off with crumbled blue cheese, walnut crumble and a grind of black pepper.
6. Serve with a little more dressing on the side for people to help themselves.