Celery salad with toasted nuts and Roquefort
A refreshing salad with celery, toasted walnuts and creamy Roquefort: ready in just 10 minutes. ➤ A healthy lunch guaranteed.
- Toast the walnuts (skip this step if your walnuts are already toasted): Preheat the oven to 180 °C top and bottom heat. Spread the walnuts on a baking sheet and toast for five minutes, stirring occasionally. Remove from the oven and allow to cool.
- Slice the celery into thin strips and mix with the white wine vinegar, Hermesetas Granulated and rapeseed oil. Chop the walnuts and dice the Roquefort. Add both to the salad and mix. Season with salt and serve.
White wine vinegar