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Blue Cheese, Grape and Candied Walnut Salad

Serves 4


  • 1 cup walnuts
  • 1/2 cup sugar
  • salt, to taste
  • 100g rocket leaves
  • 1 small bunch (150g) red grapes
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 120g Australian blue cheese, thinly sliced or crumbled
Download Recipe (PDF)


  1. 1. Place walnuts on a tray and roast at 180C for 5 minutes until golden.
  2. 2. Pour sugar into a heavy based small saucepan and cook without stirring until sugar is melted and amber in colour. Working quickly, add walnuts, tossing and coating in sugar mixture.
  3. 3. Spread walnut mixture on a paper lined baking tray, and using a fork, separate walnuts from one another. Sprinkle with salt and cool completely. Roughly chop.
  4. 3. Toss rocket, grapes, olive oil and balsamic vinegar together on a large, flat serving platter. Toss in blue cheese and candied walnuts and serve immediately.

Tips / Handy Hints

Candied walnuts can be made up to 1 week ahead of time, and also make a delicious accompaniment to Australian blue, white mould and washed rind cheeses, when left in larger chunks Store unused candied walnuts in an airtight container for up to 3 weeks, away from heat and light.


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