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Grape, Parma ham, blue cheese and walnut salad

Name: Grape, Parma ham, blue cheese and walnut salad
Yield: Serves 4
Cuisine: British recipes
Ingredients: 70g each lamb’s lettuce and baby red chard leaves; 300g black grapes, halved; 12 slices Parma ham, torn; 100g Dolcelatte or other mild blue cheese, roughly chopped; 50g walnuts, toasted and chopped; For the dressing; 100ml red grape juice; 1 tbsp balsamic vinegar; 4 tbsp walnut oil; 1 tsp wholegrain mustard

Published: 30 Jun 08
Updated: 18 Mar 24

Grapes, parma ham, blue cheese and walnuts create a simple summer salad recipe that works well as a starter or lunch.

Easy
July 2008

Test kitchen approved

Serves 4
Hands on time 15 mins, plus cooling

Grapes, parma ham, blue cheese and walnuts create a simple summer salad recipe that works well as a starter or lunch.

Gluten-free recipes

Nutrition: per serving

Calories: 421kcals
Fat: 32.3g (8.8g saturated)
Protein: 16.7g
Carbohydrates: 16.2g (16g sugars)
Salt: 2.1g

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Ingredients

70g each lamb’s lettuce and baby red chard leaves
300g black grapes, halved
12 slices Parma ham, torn
100g Dolcelatte or other mild blue cheese, roughly chopped
50g walnuts, toasted and chopped

For the dressing

100ml red grape juice
1 tbsp balsamic vinegar
4 tbsp walnut oil
1 tsp wholegrain mustard

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Method

Make the dressing. Put the grape juice in a pan and bring to the boil. Simmer for 6 minutes to reduce by half. Cool for 10 minutes, then whisk in the remaining dressing ingredients and season to taste.
Mix the leaves, grapes, Parma ham, cheese and walnuts in a bowl. Toss with 4 tablespoons of the dressing, divide between plates and drizzle with the remaining dressing.