With this salad I put together two of my favourite vegetables – the zucchini and the green bean. The crumbled blue cheese and chopped walnuts take it to another level.
In keeping with the whole walnut vibe, I made the dressing using walnut oil. I haven’t used this ingredient much and find the flavour subtle and warm, working beautifully in a vinaigrette.
I wanted to use lemon instead of vinegar because I love zesty green beans. Dijon is must and a small addiction for me. A dash of honey gives it a smattering of sweetness which I feel it needs.
- use roughly equal parts shaved zucchini ribbons to green beans (stalks trimmed)
- blue cheese crumbled (about 40 g per portion) – I used Simonsberg Simonzola
- roughly chopped raw walnuts ( a small handful per portion)