Blue Cheese and Toasted Walnut Salad

Blue Cheese and Toasted Walnut Salad

Discover the perfect pairing: our low-carb Blue Cheese and Toasted Walnut Salad. A delicious keto recipe designed to complement our crisp Sauvignon Blanc.

Prep time: 10 minutes | Cooking time: 5 minutes | Serves: 2

Ingredients

• 100g mixed salad leaves (a mix of rocket and baby spinach works well)
• 75g creamy blue cheese, crumbled
• 50g walnuts, roughly chopped
• 1 medium avocado, sliced
• 1/4 red onion, finely sliced

For the Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• A pinch of sea salt and freshly cracked black pepper

Method

1. Toast the Walnuts: Place a dry frying pan over a medium heat. Add the chopped walnuts and toast for 3–5 minutes, tossing frequently until fragrant. Remove from the heat and set aside to cool.
2. Prepare the Dressing: In a small bowl or jar, combine the olive oil, white wine vinegar, Dijon mustard, salt, and pepper. Whisk or shake vigorously until completely combined.
3. Assemble the Salad: Arrange the mixed leaves on a large serving platter or divide between two plates. Top evenly with the sliced avocado, red onion, and cooled toasted walnuts.
4. Add the Cheese: Scatter the crumbled blue cheese generously over the top of the salad.
5. Dress and Serve: Drizzle the dressing over the salad just before serving to keep the leaves crisp.

The Keto Wines Pairing Note The rich, creamy fats in the blue cheese and avocado require a wine with sufficient acidity to cut through the richness without adding unwanted carbohydrates. A crisp, perfectly dry Sauvignon Blanc cleanses the palate beautifully, while the wine's natural herbaceous notes complement the peppery rocket and earthy walnuts.