Spinach, Blue Cheese & Avocado Salad with Pumpkin Seeds from A Passion for Cheese by Paul Gayler
For me, the combination of spinach and blue cheese is a spectacular one. Any type of blue cheese is suitable for this wonderfully fresh-tasting salad, scattered
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 75 g (3 oz, scant ½ cup) blue cheese, in 1 cm (½ in) cubes
- 1 garlic clove, crushed
- 1 teaspoon mild Dijon mustard
- 200 g (7 oz, scant 1 cup) fromage frais
- Salt & freshly ground black pepper
- 12 slices of small baguette, toasted
- 2 hard-boiled eggs, chopped
- 50 g (2 oz, ½ cup) pumpkin seeds, toasted
- 1 teaspoon lemon juice
- 350 g (12 oz) tender young spinach leaves
- 100 g (4 oz, 2 cups) mushrooms, sliced
- 1 avocado, peeled, stoned & cut into 1cm (½in) cubes
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