Salade Waldorf

Ingrédients

• 16 grapes, halved
• 50 g of Parmesan, grated
• 20 g of walnuts, toasted
• 150 g of sugar
• 60 g of blue cheese
• 300 ml of double cream
• 2 celery sticks
• 75 g of white wine vinegar
• 30 g of white wine
• 30 g of sugar
• 2 heads of baby gem lettuce, leaves separated
• 20 g of walnuts, toasted
• 1 Granny Smith apple, diced

Préparation

1. 1

   Preheat a dehydrator to 66°C

2. 2

   Place the grapes on a dehydrator mat and spread the Parmesan on another. Place both trays in the dehydrator for 24 hours

3. 3

   For the walnut caramel, bring the sugar to a light caramel in a saucepan then add the walnuts. Transfer the nuts to greaseproof paper and while cooling, shape into a cylinder. Leave to set

4. 4

   To make the blue cheese cream, bring the cream to the boil and reduce by half. Whisk in the blue cheese until smooth and set aside

5. 5

   Peel the celery and cut to your desired shape. Place the white wine vinegar, white wine and sugar in a pan and bring to the boil. Pour over the celery and leave to cool

6. 6

   To serve, mix the baby gem lettuce through the blue cheese cream and place some leaves on each plate. Add toasted walnuts, apple, pickled celery, dehydrated grapes and Parmesan and then use a microplane to grate the walnut caramel over the top