2 x 100g bags of rocket, watercress, and spinach salad
1 x TSBP Walnut Oil
85g x Walnut roughly chopped
140g x Stilton
Empty the salad bags into a large bowl. Peel the Jaffa oranges over a small bowl to catch the juices; then, over the same bowl, cut into segments.
Whisk the walnut oil into the Jaffa Orange juice, season, and pour over the salad leaves. Toss the salad, then arrange on a large platter. Scatter over the orange segments, walnuts, and stilton.
