Modern Waldorf salad

This salad was the unexpected hit of our Christmas dinner.

It has such a satisfying crunch, looks beautiful on the plate – always a bonus – and the fresh blue cheese dressing helps to win over those who don’t love salads as much as I do.

Tip: You can easily make the dressing ahead of time, just remember to take it out of the fridge ahead of time. And remember to toast the walnuts, it really makes a difference!

Modern Waldorf Salad

(adapted from Donna Hay magazine)

Serves 4

• 2 cups baby arugula
• 3 Granny Smith apples
• 3 celery stalks, trimmed
• 1/2 walnuts, toasted
• 1/4 cup mayonnaise
• about 3.5 oz soft blue cheese (at room temperature)
• 4 T water
• 3 t fresh lemon juice
• salt, pepper

1. To make the dressing – combine water, lemon juice, blue cheese, and mayonnaise in a blender or food processor. Add a pinch of salt and pepper. Process until smooth – or a little chunky with the cheese, if you prefer. Taste for seasoning. Depending on the cheese you use, it may want to use less salt or add a little more water.

2. Toast the walnuts at 350F for about 15 minutes until fragrant.

3. Slice the apples thinly lengthwise. Do the same to the celery stalks.

4. Stack the celery, apples, and arugula on the plate, alternating the ‘layers.’ Sprinkle with walnuts and serve with a generous dollop of your homemade dressing.