This tangy and delicious dressing is great with salty cheeses's like halloumi and feta. Our currant favourite combination is with a feta, fig and spinach filo.
Serves 10
Ingredients
Fine zest and juice of ½ an orange
80gm walnuts, (whole or pieces)
1 tablespoon grain mustard
2 tablespoon good balsamic vinegar
1 tablespoon honey
Pinch sea salt, ground black pepper
80ml cold pressed rapeseed/organic sunflower oil
Method
Pre-heat oven to 160˚C
Gently roast the walnuts for five minutes or until just taking colour; be careful not to over roast as they will become bitter. Cool the nuts then chop into pieces approximately ½ a cm.
Shake or mix together all the other ingredients, then add the walnuts. This dressing is not a smooth emulsification but more like a simple vinaigrette.
It is delicious with fresh spinach, swiss chard or slightly wilted cavalo nero.
