Biltong and Blue Cheese Salad with Candied Walnuts

Ingredients

• 3 Granny Smith apples, thinly sliced
• 3 stalks celery, thinly sliced or shaved
• 120 g blue cheese, crumbled
• 100 g biltong, finely sliced or grated
• 100 g walnuts
• 100 g caster sugar
• 80 g rocket or baby leaves
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice

Method

1. Toss the sliced apple with a little lemon juice to prevent browning.
2. Heat the caster sugar in a small saucepan until it melts and turns golden.
3. Add the walnuts, coat quickly and transfer to baking paper to cool.
4. Once hard, roughly chop the candied walnuts.
5. Mix the mayonnaise, mustard and remaining lemon juice into a simple dressing.
6. Arrange the rocket, apples and celery on serving plates.
7. Scatter over the blue cheese and biltong.
8. Drizzle lightly with dressing and finish with the candied walnuts.