An autumnal salad to make the most of the squash season. Dorset Blue Vinney adds good, sharp flavour but is lower in fat than most cheeses, making this a healthy dish all round.
1 person made this
400g (14oz) butternut squash
1 small frisée lettuce, washed
40g (1½ oz) lamb's lettuce, washed
85g (3oz) Blue Vinney cheese, rind removed
55g (2oz) walnuts, roughly chopped
Salt and black pepper
2 tablespoons extra virgin olive oil
2 tablespoons walnut oil
1 tablespoon sherry vinegar
Method Prep:15min › Cook:1min › Ready in:16min
Halve the squash lengthways and scoop out the pith and seeds. Peel each half, then cut into 3mm (⅛ in) slices. Transfer the slices to a saucepan and add plenty of boiling water. Bring to the boil for 30 seconds, drain in a colander, then run cold tap water over to cool. Set aside to drain.
Tear the frisée into a salad bowl. Add the lamb's lettuce and mix briefly.
Crumble the cheese over the salad, then sprinkle with the walnuts and drained squash. Add salt and pepper to taste.
Put both oils and the vinegar into a small screw-top jar, cover and shake vigorously to emulsify. Trickle over the salad, toss gently to coat, then serve with granary bread.