This salad is really simple to make, but packs a lot of flavor. Using salads with a strong flavor is recommended. I used radicchio and sorrel to give flavor, but other bitter salads would also work, like arugula. I prefer using a crumbly blue cheese instead of a creamy blue cheese, mostly because it’s just easier to cut and mix. This salad makes for a nice, light lunch by its self or make some toasted garlic bread and a glass of white wine for a lovely dinner.

• 3 different types of salad
• 100g spinach
• 150g crumbly blue cheese
• 2 dl grapes
• 2 dl walnuts
• juice of 1 lemon
• 1/2 dl olive oil

1. cut the different salads into different sizes.
2. cut grapes into quarters.
3. chop walnuts into thirds and then roast them on a hot pan until fragrant and slightly browned.
4. whisk olive oil and lemon together until emulsified into a vinaigrette.
5. combine everything but the blue cheese in a bowl and mix together.
6. finish off the salad with the crumbed blue cheese