This simple salad is very grown up and balances sweet grapes with creamy blue cheese and crunchy toffeed walnuts. Elegant and sophisticated it will take pride of place on your dinner table.
½ cup caster sugar
1 cup walnut halves
1½ cups seedless green grapes, sliced in half lengthways
4 cups pea shoots or tendrils
150g stilton blue cheese, crumbled
1/3 cup extra-virgin olive oil
2 tbsp lemon juice
3 tsp Dijon mustard
freshly ground black pepper
1 Line a baking tray with baking paper. Place sugar into a non-stick frying pan and place over a medium-low heat. Roll sugar around pan until sugar is melted and turns a rich golden colour. Add walnuts and shake pan until walnuts are covered with toffee. Transfer to prepared tray. Cool.
2 Combine grapes, pea shoots and walnuts in a large bowl. Transfer to a platter. Sprinkle with blue cheese. Whisk oil, lemon juice, mustard, salt and pepper in a jug. Drizzle dressing over salad just before serving.