Roquefort salad with mushrooms, walnuts and baby spinach. Photo / Babiche Martens
Roquefort salad with mushrooms, walnuts and baby spinach. Photo / Babiche Martens
KEY POINTS:
A salad that enhances the taste of Roquefort, the king of cheeses. Mushrooms are gently cooked with lemon juice and vinegar, before being lovingly spooned over spinach, walnuts and the cheese.
Serves 4
2 Tbs olive oil
2 tsp butter
400g button mushrooms
Juice of 1/2 lemon
1 Tbs sherry vinegar
Salt and freshly ground black pepper
4 handfuls baby spinach leaves
1/4 cup walnuts, toasted and roughly chopped
200g Roquefort cheese
1. In a frying pan, heat the oil and butter. Halve the larger mushrooms and add all to the pan with lemon juice and vinegar.
2. Toss the mushrooms, put a lid on the pan then leave to cook for 5 minutes. Season.
3. Plate the spinach, scatter over the walnuts and crumbled Roquefort. Spoon over the mushrooms with any remaining pan juices and serve.
