BROCCOLINI SALADwith Danablu cheese
- 300 g walnuts
- 150 g sugar
- 500 g shiitake mushrooms
- Oil for frying
- 800 g broccolini
- 500 g green beans, ends trimmed
- 450 g Emborg Danablue
- 100 dry white wine
- 200 ml Emborg cream
- Salt and pepper
- Wood sorrel to serve
Heat the sugar in a large frying over medium heat until it reaches a golden caramelised colour. Toss in the walnuts and stir to cover the nuts in caramel. Pour the nuts onto a tray with baking paper. Spread quickly in a single layer an let cool completely. Chop the nuts roughly and set aside.
Heat a generous amount of oil in a frying pan and sauté the shiitake mushrooms until golden in colour. Set aside the mushrooms.
Blanch the beans and broccolini in lightly salted water for 2 min. Drain and refresh under cold running water. Drain and set aside.
Warm the cream and white wine in a saucepan to just simmering point. Crumble the blue cheese into the cream an stir until partly melted. Remove from the heat and season with pepper.
Arrange the broccolini and beans on a large dish. Top with the mushrooms and warm blue cheese dressing. Sprinkle with the caramelised walnuts and lastly wood sorrel.