Spinach, Blue Cheese & Avocado Salad with Pumpkin Seeds

Name: Spinach, Blue Cheese & Avocado Salad with Pumpkin Seeds
Yield: Serves 4
Ingredients: 2 hard-boiled eggs, chopped; 75 g (3 oz, scant ½ cup) blue cheese, in 1 cm (½ in) cubes; 350 g (12 oz) tender young spinach leaves; 100 g (4 oz, 2 cups) mushrooms, sliced; Salt & freshly ground black pepper; 50 g (2 oz, ½ cup) pumpkin seeds, toasted; 12 slices of small baguette, toasted; 1 avocado, peeled, stoned & cut into 1cm (½in) cubes; 1 teaspoon lemon juice; 1 teaspoon mild Dijon mustard; 200 g (7 oz, scant 1 cup) fromage frais; 1 garlic clove, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

For me, the combination of spinach and blue cheese is a spectacular one. Any type of blue cheese is suitable for this wonderfully fresh-tasting salad, scattered with nutritious pumpkin seeds. Just use your favourite.

Ingredients

350 g (12 oz) tender young spinach leaves
100 g (4

Gluten-free
Vegetarian

Method

Put the spinach in a salad bowl and add the mushrooms, hard-boiled eggs and blue cheese. Mix together the garlic, fromage frais, mustard and lemon juice to make a dressing and toss carefully with the salad. Season to taste.

Arrange on serving plates, top with the avocado and toasted baguette slices and sprinkle over the toasted pumpkin seeds. Serve immediately.