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Leafy Salad with Walnuts and Blue Cheese
½ cup walnuts 6 handfuls (150g) mixed salad greens, washed and dried 60-80g blue cheese, crumbled ¼ cup Lemon Dijon Mustard Vinaigrette
© Annabel Langbein Media
Preheat the oven to 180˚C. Place the walnuts in an oven dish and roast them for 10 minutes until toasted but not blackened. Put the salad greens in a large serving bowl and sprinkle with the toasted walnuts and the blue cheese. Just before serving, drizzle with Dijon Mustard Vinaigrette and toss to combine.
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