Pousse Spinach and Roquefort Salad

Name: Pousse Spinach and Roquefort Salad
Ingredients: 225 g Roquefort cheese; 250 g baby spinach, or pousse, stalks removed, washed and dried; 4 ripe avocados, peeled, stoned and sliced; salt and freshly ground black pepper; 200 ml Vinaigrette; 80 g pine nuts, toasted

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

This is a pretty self-explanatory dish but the Roquefort is essential. Do not use any other cheese. Roquefort and pousse are a marriage made in heaven. Don’t expect anyone to be fooled by lookalikes.

Ingredients

225 g Roquefort cheese
200 ml Vinaigrette
80

Starter
Gluten-free
Vegetarian

Method

Chill half of the Roquefort, then grate it on to a flat tray, spread it out and put it into the freezer until required. Process the remaining cheese with the vinaigrette in the blender.

To serve, arrange some avocado slices in a pile in the middle of each plate, and season. Toss the spinach leaves in a little of the dressing and divide them between the plates. Drizzle a little more dres