Recipes
Red Onion, Nectarine, and Blue Cheese Salad
Makes 4 servings
Best salad recipe ever! When warmed, the Blue cheese will help blend all the bright flavors together. You have got to try this mouth-watering salad!
Ingredients
- 1 bag mixed salad
- 4 ounces sugar snap peas
- A little oil
- 2 large nectarines, cut into quarters
- 4 red onions, peeled and cut into quarters
- 8 ounces baby plum tomatoes
Dressing:
- 3 ounces Castello-Rosenborg® Danish Blue cheese
- 1 tablespoon sour cream
Directions
1. Cook the sugar snap peas for 2-3 minutes in boiling water until crisp, then drain.
2. Heat a griddle pan or skillet and brush lightly with oil. Start by grilling the onions, turning frequently until browned.
3. Add the nectarines and tomatoes to the pan and cook until lightly browned.
4. Warm the cheese in a pan with the cream until the cheese has melted, do not boil. Arrange the salad leaves on a large plate; top with the cooked ingredients and drizzle over the dressing.