|2 stalks||green onions|
|50 g||cherry tomatoes|
|150 g||blue cheese|
|2 tbsp||olive oil|
|300 g||baby leaf salad|
A light salad begs for a young, equally light wine with a decent amount of sweetness. Muskateller works well with the intensity of the blue cheese and its elderberry aromas are ideal for summer.
Roughly chop walnuts. Thinly slice green onions. Halve cherry tomatoes. Cut bell pepper into thin strips.
Using a food processor, blend together yogurt, blue cheese, sherry, and olive oil until smooth and creamy. Season to taste with salt, pepper, and sugar.
In a grease-free frying pan, toast walnuts over medium heat, stirring often, for approx. 2 - 3 min. until golden-brown and fragrant.