This is a lovely, light summer salad with lots of texture and flavour combinations. Any blue cheese can be used, if gorgonzola isn’t on hand. And peaches can be replaced with the nectarine if you wish.
SERVES 4
● 100g green beans
● 50g gorgonzola
● 7-8 walnuts
● 1 nectarine or peach
● 2 handfuls of salad leaves
Balsamic reduction
● 100 ml balsamic vinegar
● 2 tbsp brown sugar
METHOD
1. Combine the vinegar and brown sugar in a small saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy, about 10 minutes. Remove from heat and let cool.
2. Meanwhile, top and tail the green beans, and cook in a pan of boiling water for 2 minutes. Drain and set aside. Wash and slice the nectarine, wash the salad leaves, and dice the blue cheese.
3. Assemble the salad by tossing all the ingredients together, finishing by scattering the walnuts and drizzling the balsamic reduction over the salad.