Recipe

Blue Corn Muffins Recipe

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Ingredients

Directions

Step #1 --DRESSING----- 2 tb White wine vinegar 1 ts Sugar 5 tb Walnut oil Salt & freshly ground -black pepper Cook the potatoes until tender following instructions on the pack.
Step #2 Meanwhile place the walnut halves & pieces on a baking tray and roast in a hot oven (200 C, 400F F, Gas Mark 6) for 5-10 mins or toast under a hot grill for 3-5 mins.
Step #3 allow this to cool.
Step #4 Cut the base off the celery & discard.
Step #5 Separate any celery sticks & retain any celery leaves & wash & pat dry.
Step #6 Trim & slice the celery sticks on the diagonal into chunks.
Step #7 When the potatoes are cooked, drain well & allow this to cool until just warm.
Step #8 place this into a serving bowl.
Step #9 Add the toasted walnuts, celery & pear chunks, parsley leaves and blue cheese chunks to the potatoes.
Step #10 Mix together the dressing ingredients adding Spice uping to taste and pour over the salad ingredients tossing together to thoroughly coat.
Step #11 Notes Serve as soon as possible.
Step #12 --.
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