Black Bomber salad with apple vinaigrette dressing
200g Black Bomber
1 Granny Smith apple
2 medium shallots
200ml extra virgin olive oil
100ml cider vinegar
1 tsp wholegrain mustard
3 sage leaves
Salt and pepper
Pre-heat oven to 180°c
Peel and roughly chop the apple. Peel the shallots and cut in half. Place in a lightly oiled baking tray and roast in the oven for 10-15 minutes until the apple and shallots start to slightly brown. Remove and allow to cool.
Place the apple, shallots and all other ingredients (except the oil and cheese) in a food processor.
Add the oil in a slow, steady stream as you blend and mix until smooth.
Break the Black Bomber into chunks over salad and pour on the dressing.
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