Light salad with mushrooms, blue cheese and walnuts
2 servings
30 minutes
A light salad with mushrooms, blue cheese, and walnuts is an exquisite dish of European cuisine where rich flavors harmoniously blend with airy lightness. The history of this salad originates from French gastronomic traditions, where blue cheese is valued for its spiciness and nuts add a pleasant texture. Shiitake mushrooms lend tenderness to the salad while fresh watercress refreshes the composition. The taste of the dish is refined with a delicate nutty note softened by the creaminess of the cheese. It is perfect for a light dinner or an exquisite aperitif and can be served as a standalone dish or an accompaniment to mains. This salad not only delights the palate but also fills the meal with an atmosphere of French elegance.
1
Chop the nuts slightly and roast them in a well-heated pan until golden. Transfer to a plate. Let cool.
- Peeled walnuts: 50 g
2
Heat olive oil in a pan and sauté the mushrooms for about 8 minutes until soft. Let cool.
- Olive oil: to taste
- Shiitake mushrooms: 75 g
3
In a bowl, mix mushrooms, nuts, watercress, and crumbled blue cheese. Drizzle with olive oil, and season with salt and pepper.
- Shiitake mushrooms: 75 g
- Peeled walnuts: 50 g
- Watercress: 150 g
- Blue cheese: 125 g
- Olive oil: to taste
- Sea salt: to taste
- Freshly ground black pepper: to taste