Witloof, blue cheese and walnuts
Use as part of a tapas selection or increase this recipe for a tasty family dish.
2 heads witloof, leaves separated
30g blue cheese, crumbled
1-2 Tbsp walnuts
¼ cup fig and pear chutney, or a fruity chutney
Arrange witloof leaves on small plates.
Top with cheese and walnuts.
Serve chutney alongside.
For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.
Nutrition Information Panel
|Per Serving [3 Serves]|
|- saturated fat||2.3g|