Name: Avocado and blue cheese salad
Yield: 7 servings
Cuisine: Accompaniment
Ingredients: 1.00 avocado sliced; 6.00 apples green or red, cored, diced; 125.00 g blue cheese crumbled; 100.00 g walnuts toasted, chopped; 2.00 spring onion chopped; lettuce baby leaf; 1.00 eggs extra-large; 1.00 eggs yolk only; 50.00 ml orange juice; 15.00 ml lemon juice fresh; 5.00 ml lemon zest only; 1.00 ml salt; 10.00 ml honey; 200.00 ml sunflower oil; 100.00 ml yoghurt plain

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Ingredients (15)

1.00	avocado — sliced
6.00	apples — green or red, cored, diced
125.00 g	blue cheese — crumbled
100.00 g	walnuts — toasted, chopped
2.00	spring onion — chopped
	lettuce — baby leaf

SALAD DRESSING

1.00	eggs — extra-large
1.00	eggs — yolk only
50.00 ml	orange juice
15.00 ml	lemon juice — fresh
5.00 ml	lemon — zest only
1.00 ml	salt
10.00 ml	honey
200.00 ml	sunflower oil
100.00 ml	yoghurt — plain

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Method:

Fan the avocado slices in a circle on a plate and lightly mix the remaining salad ingredients. Prepare the salad dressing (see recipe) and use to moisten the salad. Pile the salad ingredients in the centre of the fanned avocado slices along with the baby leaf lettuce and moisten with extra salad dressing. To make the dressing: Beat all the ingredients except the oil and yoghurt together. Gradually add the oil in a thin stream, beating until well blended. Stir in the yoghurt and moisten the salad with the dressing.
Serves 7-8.