Wensleydale Blue Waldorf Salad

A tasty twist on a classic Waldorf Salad, this updated version from BBC Good Food, uses chopped apples, celery and walnuts to make this American classic, full of freshness and crunch, and with a delicious blue cheese dressing.

Ingredients

• 50g walnuts, toasted and roughly chopped
• 50g Wensleydale Blue cheese crumbled
• 2 apples (we used Granny Smith), roughly chopped
• 1 lemon, juiced
• 100g mayonnaise
• 2 tbsp Greek-style yogurt
• ½ tbsp Dijon mustard
• 150g red grapes, halved
• 3 celery sticks, finely sliced
• 1 romaine or Little Gem lettuce, leaves separated and torn if large

Method

1. Heat a dry frying pan over a medium-high heat and toast the walnuts for 3-4 mins until lightly golden and aromatic. Tip into a bowl and leave to cool.
2. Toss the apples with a splash of the lemon juice to prevent them discolouring.
3. Combine the mayonnaise, yogurt, mustard, crumbled Wensleydale Blue and remaining lemon juice in a large bowl and season well. The dressing will keep chilled for up to two days. 
4. Mix the apples, grapes and celery with the dressing and toss well in a large bowl to ensure everything is evenly coated.
5. Arrange the lettuce leaves on a serving platter and spoon over the apple mixture and any remaining dressing from the bowl. Scatter over the toasted walnuts before serving.