Maple Walnut & Blue Cheese Salad

Ingredients: (Makes 3)

Little Gem Lettuce 300g or 10.6oz
Fresh Thyme 1 tsp
Bacon Lardons 200g or 7oz
Walnuts 70g or 2.5oz
Stilton Blue Cheese 45g or 1.6oz
Olive Oil 2 tbsp
Salt pinch
Apple 1, medium
MSG 1/2 tsp
Chives 3 tbsp, chopped
White Wine Vinegar 1 tbsp
Maple Syrup 2 tbsp
Chilli Flakes 1 pinch

Instructions:

Heat a dry skillet over medium heat and add the lardons and fresh thyme. Cook
for 4-5 minutes until the lardons are golden and crispy. Add the walnuts to the pan
and toss them with the lardons. Drizzle in 1 tbsp maple syrup, sprinkle chili flakes,
and add a pinch of salt. Cook for 2 minutes, stirring frequently to coat the walnuts
in the maple glaze. Remove from heat and set aside.

In a small bowl, mix the vinegar and MSG. Add the sliced apple (use a mandolin
blade for best results) to the mixture, ensuring they are coated evenly. Let them sit
for 5 minutes to pickle slightly.

Take 1 tbsp of the apple pickle vinegar and combine it with 2 tbsp extra virgin olive
oil and 1 tbsp maple syrup. Whisk until emulsified.

Arrange the gem lettuce leaves in a large bowl or serving plate. Scatter the pickled
apple slices over the lettuce. Add the lardon and walnut mixture, ensuring an even
distribution. Drizzle the dressing over the top.

Crumble 15g blue cheese per portion over the salad. Sprinkle with finely chopped
chives. Serve immediately and enjoy this vibrant and hearty salad.

Nutrition Facts: