Roquefort Orange & Walnut Salad

 



  • 4 handfuls of Mediterranean greens
  • 1 pinch baby arugula
  • ½ orange
  • 50 gr roquefort
  • 50 g walnuts
  • 2 tablespoons of olive oil
  • 2 teaspoons of lemon juice
  • Salt
  • Black pepper

Oranges are peeled, separated from their skins, and sliced ​​without a membrane.
Salad and arugula are sorted, washed and dried.
Greens are placed in salad bowls.
Roquefort and walnut crumble.
Olive oil, lemon juice, salt and pepper are shaken well in a bowl.
Orange slices, roquefort and walnuts are added to the salad. Served with sauce.


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