Amanda Laird: Warm roasted parsnip salad

Photo / Babiche Martens

Serves 4

Matched with Glengoyne 17 years

2 medium parsnips
Grapeseed or light olive oil
Salt and freshly ground black pepper
50g walnuts
4 handfuls of assorted salad greens
125g blue cheese

Dressing
1 tsp Dijon mustard
1 tsp whisky
2 Tbs light olive oil
2 tsp sweet vinegar eg sherry or honey
salt

1 Preheat oven to 200C. Peel and slice the parsnips then toss in enough oil to lightly coat and season. Spread out on an oven tray and roast for 30 minutes, stirring occasionally until golden.

2 After the parsnips have been cooking for 25 minutes, add the walnuts to the oven to toast for 5 minutes.

3 Make the dressing by whisking the ingredients together, adding a little salt to taste.

4 Heat a large frypan and add 2 Tbs oil then the greens and gently stir until just wilted.

5 To serve, arrange the greens on plates with the parsnips, sprinkle over the walnuts and crumbled blue cheese, then drizzle on the dressing.