|2 stalks||green onions|
|50 g||cherry tomatoes|
|150 g||blue cheese|
|2 tbsp||olive oil|
|300 g||baby leaf salad|
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.