The Devonshire at home – Plum, blue cheese & walnut salad.

Swap your winter stews for a hearty salad and try our new Devonshire at home recipe from Head Chef Adam Harper at the Cavendish Hotel, Baslow.

This plum, blue cheese and walnut salad dressed with a sweet mustard dressing is a favourite of Chef’s and was created in the first lockdown picked with plums from his garden – a quick and easy dish for all the family to enjoy!

 You will need:

4 plums 

60g blue cheese 

30g sunflower seeds 

30g pumpkin seeds

30g walnuts

20g salted butter 

100g rocket 

100g watercress 

10g dijon mustard 

25g white wine vinegar 

50ml rapeseed oil 

Method:

Toast the walnuts, pumpkin and sunflower seeds in a frying pan using the butter until golden brown and leave to cool.

Mix the dijon mustard, white wine vinegar and oil till emulsified.

Slice the plums and break the blue cheese into pieces, then mix all the ingredients together and dress with the sweet mustard dressing.

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