Serves: 4
Ingredients:
- 1 mini sourdough baguette
- 130g King Island Dairy Roaring Forties Blue*, cut into 12 pieces
- olive oil for drizzling
- 300g gourmet lettuce mix
- 2/3 cup walnut pieces, lightly toasted
- 1/3 cup chopped chives
Honey Dressing:
- 1/3 cup extra virgin olive oil
- 2 tblspns white wine vinegar
- 2 tspns honey
- 1 teaspoons Dijon mustard
- salt and freshly ground black pepper
Method:
- 1. Cut 12 x 1cm slices of baguette and place onto a baking tray.
- 2. Drizzle with olive oil and bake at 190C for 8-10 minutes or until bread is golden.
- 3. Top each slice with a piece of the King Island Dairy Roaring Forties Blue cheese, return to oven and bake a further 1-2 minutes or until cheese just starts to melt.
- 4. To make the dressing, combine ingredients in a small bowl and whisk until well combined.
- 5. Divide salad evenly between 4 serving plates.
- 6. Sprinkle with walnuts and drizzle with dressing.
- 7. Top salad with warm croutons and sprinkle with chives.
*Can be substituted with King Island Dairy Bass Strait Blue cheese or King Island Dairy Endeavour Blue cheese.
