Blue Cheese and Raspberry Salad

Ingredients:

1 1/2 tablespoon salted butter, divided
125ml walnut halves
30ml maple syrup
2 onions, cut into thin rings
250ml frozen raspberries, thawed
30ml cider vinegar
Salt and freshly ground pepper
2l spring lettuce mix
180g Canadian Blue cheese, cut into pieces
2 tablespoons fresh chives, chopped

Method:

1. In a large skillet, melt half a tablespoon of butter on medium heat. Add in the walnuts and cook for five minutes.

2. Add the maple syrup. Let it caramelise while stirring for two to three minutes. Once the mixture has thickened, set aside.

3. In the same skillet, melt the remaining butter and cook the onions for 12 to 15 minutes, or until they have softened and browned. Let them cool at room temperature.

4. To make the dressing, use a hand blender to puree raspberries with vinegar in a medium bowl. Season with salt and pepper. If desired, pass through a sieve.

5. Divide the lettuce, walnuts, onions, cheese and chives among four to six plates. Add the raspberry vinaigrette and serve immediately.

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