Celery 'string' Blue Cheese & Walnut Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 head celery
• 1 green apple
• 10g hard blue cheese, crumbled or vegetarian blue cheese
• 100g walnuts, chopped
• 6 tbsp soured cream
• 2 tbsp cider vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the chopped walnuts in a dry frying pan over medium heat for 3 to 4 minutes, shaking the pan often, until fragrant. Tip them onto a plate to cool.

2. Trim the ends off the celery and remove any leaves. Pull the strings from the outer side of each stalk with a vegetable peeler, then slice the stalks thinly on a diagonal.

3. Core the green apple, cut it into thin matchsticks, and toss with 1 tablespoon of the cider vinegar so it does not brown.

4. In a small bowl, whisk the soured cream with the remaining 1 tablespoon of cider vinegar until smooth.

5. In a large bowl, combine the sliced celery, apple matchsticks and cooled walnuts.

6. Spoon the soured cream dressing over the salad and toss gently until everything is evenly coated.

7. Crumble the blue cheese over the top of the salad, or use vegetarian blue cheese if preferred.

8. Cover and chill for about 10 minutes before serving so the flavours settle.