Yacon and Blue Cheese Salad

Name: Yacon and Blue Cheese Salad
Cuisine: British
Ingredients: 1 tbsp apple balsamic vinegar; Pinch of flaky sea salt; 3 tbsp extra-virgin olive oil; Small handful of shelled walnuts or pecans; Juice of 1 lemon; Small handful of shelled walnuts or pecans; Handful of salad leaves; 1 medium-large yacon; 180 g blue cheese, such as Dorset blue vinney, roquefort or gorgonzola; 180 g blue cheese, such as Dorset blue vinney, roquefort or gorgonzola; 180 g blue cheese, such as Dorset blue vinney, roquefort or gorgonzola; 180 g blue cheese, such as Dorset blue vinney, roquefort or gorgonzola

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

It’s not easy to improve upon the famously fabulous combination of walnuts and blue cheese but the addition of yacon, with its succulent sweet crunch, really lightens and freshens this deliciously different lunch.

Ingredients

Small handful of shelled walnuts or pecans
Juice of 1 lemon
1

Europe
United Kingdom
Starter
Lunch
Vegetarian
Gluten-free

Method

Preheat the oven to 180°C/Gas 4.

Spread the walnuts or pecans out onto a baking tray and toast in the oven for 8-10 minutes