Shropshire Blue, Orange and Spinach Salad

Serves 4


1 tbsp olive oil
1 tbsp red wine vinegar
1 medium red onion, very finely sliced
2 large oranges
200g baby spinach
85g bag watercress
120g Blue Stilton cheese, cut into chunks
50g blanched almonds
Salt and pepper


1. In a large salad bowl, mix together the olive oil and vinegar. Season with salt and black pepper. Add the red onion and stir well.

2. Using a serrated knife, peel the oranges, removing all the pith. Do this over the salad bowl so that you catch all the drops of orange juice. Segment the oranges with the knife to remove all the membrane, adding them to the bowl with the juice.

3. Put the spinach and watercress into the salad bowl. Toss together to coat in the dressing. Add the chunks of Blue Stilton cheese.

4. Toast the almonds, either under the grill or in a heavybased frying pan, until they begin to brown lightly. Tip onto the salad whilst hot, then serve immediately.

Cook's Tips: Shropshire Blue or White Cheshire would make good substitutes for the Blue Stilton used in this recipe. If you like, use a couple of bags of spinach and watercress salad, instead of buying them separately.