Blue cheese & butter bean salad with blackberry vinaigrette

Name: Blue cheese & butter bean salad with blackberry vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 140 g pack red chicory, cut into wedges; 370 g jars butter beans, drained and rinsed; 25 g pack flat leaf parsley, leaves roughly chopped; 120 g Gorgonzola, sliced; 3 tbsp olive oil; 50 g crispy fried onions

All the good stuff – creamy blue cheese, tender beans and crunchy leaves, in an addictively tangy dressing. Ideally, make the vinaigrette up to a day in advance and store in the fridge, then dress before serving.

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Serves4
CourseSide
Prepare20 mins
Cook-
Total time20 mins
Plusresting

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140g pack red chicory, cut into wedges
2 x 370g jars butter beans, drained and rinsed
½ x 25g pack flat leaf parsley, leaves roughly chopped
120g Gorgonzola, sliced
3 tbsp olive oil
50g crispy fried onions

Vinaigrette

150g pack Blackberries
1 tbsp caster sugar
4 tbsp red wine vinegar
½ tsp fine sea salt
1 bay leaf
1 tsp coriander seeds

Start by making the blackberry vinaigrette. Put all the ingredients in a jar and shake well. Set aside for at least 2 hours.
To assemble the salad, arrange the chicory on a large serving platter. Scatter the beans over the top, then sprinkle with the chopped parsley. Top with the cheese, then drizzle over the vinaigrette (with the blackberries). To serve, drizzle over the oil and sprinkle with the crispy fried onions.

Typical values per serving when made using specific products in recipe