Red onion, snap pea and nectarine salad with Danish blue cheese dressing serves 4
Ingredients
150g bag salad leaves
100g (4oz) sugar snap peas
A little oil
2 large nectarines, cut into quarters
4 red onions, peeled and cut into quarters
225g (8oz) baby plum tomatoes
Dressing:
75g (3oz) Rosenborg Danish blue cheese
1 tbsp crme fraiche
Method
1 Cook the sugar snaps for 2 - 3 minutes in boiling water until just tender. Drain.
2 Heat a griddle pan or skillet and brush lightly with oil. Start by griddling 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 crme fraiche until the cheese has melted, do not boil.
5 Arrange the salad leaves on a large plate, top with the cooked ingredients and drizzle over the dressing.
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