Witlof, blue cheese and prosciutto salad

  • 10 mins preparation
  • 4 mins cooking
  • Serves 2
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Witlof, blue cheese and prosciutto salad
  • 2 tablespoon pepitas (shelled pumpkin seeds)
  • 2 1/2 tablespoon mustard seed oil
  • 1 tablespoon red wine vinegar
  • 1/2 bunch chives, finely chopped
  • sea salt and cracked black pepper, to taste
  • 3 witlof, halved
  • 100 gram soft, mild blue cheese, crumbled
  • 6 slices prosciutto
  • crusty bread, to serve


Witlof, blue cheese and prosciutto salad
  • 1
    Place the pepitas in a frying pan over a medium-high heat and toast for 3-4 minutes until golden, stirring occasionally. Remove from the heat and set aside.
  • 2
    Place the mustard seed oil, vinegar and chives in a bowl and whisk to combine. Add the pepitas and season with salt and pepper.
  • 3
    Arrange the witlof, cheese, prosciutto and chives on serving plates and drizzle with the dressing. Season with cracked black pepper and serve with crusty bread.