Roast Apple & Parsnip Salad with Gorgonzola & Walnut

This is my take on Hugh Fernley Whittingstalls apple and parsnip salad in his new book all about vegetables -yes, the great carnivore has a whole new book on food without faces. This is a really lovely warm Winter salad, admittedly it is hard to conceive of eating salads on cold Winter days -but this one is very satisfying. With the soft sweet apple, the crispy sticky parsnip, the crunchy earthy walnuts and the tangy creamy Gorgonzola -this is quite an 'experience' -for a salad!

Serves 2

  • Turn oven on to 220C /Gas 7
  • Take two cleaned parsnips and cut into long thin strips
  • Cut an apple into 8ths 
  • Place the veg into a roasting dish, coat with some olive oil, salt & pepper. Roast until the parsnips are browned and quite crispy, approx 20/25mins
  • Toast a large handful of walnut halves on a dry pan over a medium heat
  • When the veg is cooked start your dressing
  • Make your dressing  to taste with; juice of 1 lemon, olive oil, honey, small amount of wholegrain mustard, pepper & salt, plus half of the squishy roast apple -minus skin
  • In two large bowls place a few handfuls of salad leaves
  • Scatter over the walnuts and pieces of Gorgonzola
  • Scrape off the squishy apple from its skin and place around the leaves
  • Spoon the dressing around the salad
  • Arrange the parsnip strips as you wish 
  • Serve by the fire (optional!)