Winter Vegetable Salad Recipe With Blue Cheese | olivemagazine

Ingredients

• 1 large of each swede or turnip or parsnip or carrot peeled and roughly chopped
• olive oil
• 3 cloves garlic
• a sprig thyme
• a drizzle honey
• 300g Shropshire blue or other blue cheese crumbled
• 10 sprigs chervil leaves picked
• 10 sprigs dill stalks removed
• 10 sprigs watercress
• to serve pumpkin seed oil
• toasted to serve pumpkin seeds
• 2 shallots finely chopped
• 150ml extra-virgin olive oil
• 50ml sherry vinegar
• 1 tbsp thyme leaves
• 200ml white wine vinegar
• 2 tbsp sugar
• 1 1/2 tsp salt
• 1 bay leaf
• 5 black peppercorns
• 10 coriander seeds
• 250g kohlrabi thinly sliced