Radicchio and Rocket Salad with Cranberries and Walnuts Recipe

Ingredients

50g (1½oz) walnuts
200g (7oz) rocket
500g (1lb 2oz) radicchio
150g (5½oz) dried cranberries
30g (1oz) goat’s cheese
50g (1¾oz) blueberries

For the dressing

5 tablespoons apple cider vinegar
4 tablespoons olive oil
1 tablespoon maple syrup
Salt
Freshly ground black pepper

Method

Dry roast the walnuts in a pan until they become fragrant. Set aside.

Wash and spin dry the rocket leaves. Trim and quarter the radicchio, remove the tough core and slice the quarters into strips.

Whisk all the ingredients for the dressing together and season with salt and pepper.

Arrange the salad leaves on a platter together with the nuts and cranberries. Drizzle with the dressing. Top with the crumbled goat’s cheese and blueberries.

Tip: If you like, serve this salad with slices of toasted baguette.

Recipe extracted from The Magical Christmas Cookbook, published by Murdoch Books (murdochbooks.co.uk)
Images: Melina Kutelas

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