Photograph: Jonathan Lovekin
- 4 handfuls of mixed salad leaves
- 50 g walnut halves
- 100 g red grapes
- 100 g Gorgonzola (or vegetarian alternative)
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 0.5 tsp smooth Dijon mustard
Wash and dry the salad leaves. Toast the walnuts in a dry pan till golden brown. Halve and deseed the grapes. Crumble the Gorgonzola.
Mix the olive oil and vinegar in a bowl, season sparingly with salt, pepper and the mustard. Pile everything into a large bowl and toss gently.