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Ready in: 15 minutes, Roasting time: 2 minutes
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Serves: 4
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Complexity: easy
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Ingredients
- 300g mixed salad greens (lettuce, rocket, baby spinach, etc)
- 5 chopped spring onions
- 1 celery stalk, chopped
- 80g Roquefort or blue cheese, crumbled
- 1/2 bunch dill
- 60g pine nuts
- 4 tbsp sesame oil
- 2 tbsp olive oil
- 2 tbsp apple cide vinegar
- 2-3 drops green tabasco
- salt and freshly ground pepper
Directions
- Put all the greens in a bowl, after washing and drying them. Add the spring onions, celery, and dill. Sprinkle the Roquefort on top.
- Roast the pine nuts in a nonstick pan until golden brown, and drain on absorbent paper. Sprinkle the pine nuts over the salad. In a shaker, mix the sesame oil, olive oil,apple cider vinegar, tabasco, salt, and pepper, and pour over the salad.