This summery salad is the perfect balance of sweet, tart and savoury! Chop everything fine for a more formal salad or do more of a rough slice and dice for a rustic dish.
INGREDIENTS
DRESSING
1 tbsp olive oil
1 tbsp balsamic vinegar
1 small garlic clove, peeled and crushed
1 tbsp runny honey
fresh ginger, 1 cm (~1/2 inch) peeled and grated
SALAD
500g seedless grapes (white/red/mixed)
1/2 red onion, roughly chopped, but thin
50g preferred blue cheese, crumbled or cut into cubes (mild gorgonzola, sharp stilton, etc)
1 large beet cooked, peeled and cut into small cubes
walnuts, chopped (optional)
METHOD
Combine all the dressing ingredients in a small pot over medium heat for 15 minutes or until reduced and thickened. Cool to room temperature.
Cut half of the grapes into halves and leave the rest whole. In a serving bowl, add all grapes, red onion, and cubed beets. Add blue cheese and drizzle the dressing over the salad. Top with walnuts, if using and serve.
