Takenga Blue, Walnut & Grape Salad
1 cup walnut halves, toasted
200g seedless red or green grapes or a combination, halved
200g snow pea shoots
150g Origin Earth Takenga Blue, crumbled
¼ cup extra-virgin olive oil
2 tbsp lemon juice
3 tsp Dijon mustard
freshly ground black pepper
1 Combine walnuts, grapes and pea shoots in a large bowl and toss to combine.
2 Transfer to a platter. Scatter with cheese.
3 Place oil, lemon juice, mustard and a good grind of black pepper in a small bowl and whisk to combine. Drizzle over salad just prior to serving.