Salad with blue stilton and mustard dressing
Preparation method
For the dressing, mix the egg yolk, white vinegar, honey and stock together with a hand blender. Slowly add the sunflower oil until you have a nice thick dressing. Stir the mustard into the dressing. Taste and add a little extra honey or oil if necessary. Make a mixture of the oil and balsamic vinegar and mix it with the rocket and watercress. Halve the avocado, remove the pit and cut the flesh into pieces. Place the arugula and tomato on top, sprinkle with walnuts and serve the dressing separately.
Ingredients
What do you need
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 50 gr arugula
- 50 g watercress
- 1 ripe avocado
- 200g blue stilton, cubed
- 1 tomato, remove seeds and cut into strips
- 100 gr walnuts
For the mustard dressing
- 1 egg yolk
- 1 tsp white vinegar
- 1 tl honey
- 10 ml vegetable stock
- ±200 ml sunflower oil
- 1 tbsp coarse mustard
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