Roquefort and Walnut Pasta Salad
Instructions:
- This is a simple earthy salad, relying totally on the quality of the ingredients. There is no real substitute for Roquefort - a blue-veined ewe's- milk cheese which comes from south-western France. Serves 4
- 225g/8oz pasta shapes
- mixed salad leaves, such as rocket, curly endive, lamb's lettuce, baby spinach, radicchio, etc
- 30ml/2 tbsp walnut oil
- 60ml/4 tbsp sunflower oil
- 30ml/2 tbsp red wine vinegar or sherry vinegar
- 225g/8oz Roquefort cheese, roughly crumbled
- 115g/4oz/1 cup walnut halves
- salt and ground black pepper
- Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Drain well and cool. Wash and dry the salad leaves and place them in a large bowl.
- Whisk together the walnut oil, sunflower oil, vinegar and salt and pepper to taste.
- Pile the pasta in the centre of the leaves, scatter over the crumbled Roquefort and pour over the dressing.
- Scatter over the walnuts. Toss just before serving.