Walnut, blue cheese & witlof salad

Detailed step-by-step description of how to cook the dish "Walnut, blue cheese & witlof salad". Try it by all means

Recipe «Walnut, blue cheese & witlof salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 100g walnut halves, 1 tsp olive oil, 2 bunches asparagus, woody ends trimmed, diagonally cut into 5cm lengths, 60ml avocado oil, 2 tbsp white wine vinegar , 1 tbsp wholegrain mustard, Salt & freshly ground black pepper, 50g baby rocket leaves , 12 thin slices prosciutto, halved lengthways, 2 witlof, bases trimmed, leaves separated, 200g roaring forties blue cheese , crumbled, 1/4 cup coarsely chopped fresh chives.

Ingredients:

• 100g walnut halves 
• 1 tsp olive oil 
• 2 bunches asparagus, woody ends trimmed, diagonally cut into 5cm lengths 
• 60ml avocado oil 
• 2 tbsp white wine vinegar 
• 1 tbsp wholegrain mustard 
• Salt & freshly ground black pepper 
• 50g baby rocket leaves 
• 12 thin slices prosciutto, halved lengthways 
• 2 witlof, bases trimmed, leaves separated 
• 200g roaring forties blue cheese , crumbled 
• 1/4 cup coarsely chopped fresh chives 

Instructions

1. Place the walnuts in a medium frying pan over medium heat and cook, stirring, for 5 minutes or until toasted. Remove from heat and set aside to cool.
2. Heat the olive oil in a large frying pan over medium-high heat. Add the asparagus and cook, stirring, for 3 minutes or until bright green and tender crisp. Remove from heat and transfer to a large bowl. Set aside for 5 minutes to cool slightly.
3. Place the avocado oil, vinegar and mustard in a screw-top jar and shake well to combine. Taste and season with salt and pepper.
4. To serve, divide the rocket among serving plates. Top with the asparagus, prosciutto and witlof. Sprinkle with walnuts, blue cheese and chives. Drizzle with dressing and serve immediately.