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🍽️ Fresh Corn Salad with Blue Cheese, Nuts, and Grapefruit Dressing

431 kcal · 30 min · 4 servings

Ingredients

• 2 pink grapefruits
• 1 tsp honey
• 1 pinch mustard powder
• 6 tbsp olive oil
• salt
• 200 g corn salad
• 60 g walnut kernels
• 150 g blue cheese (e.g. Roquefort)

Instructions

1. 1. Peel the grapefruits completely to remove all skin and membrane residues.
2. 2. Carefully cut out the grapefruit segments from the membranes.
3. 3. Catch the juice released by the segments in a bowl.
4. 4. Squeeze the empty grapefruit halves to extract the remaining juice.
5. 5. Whisk the collected juice with the honey, mustard powder, and oil until you have a homogeneous sauce.
6. 6. Season the dressing to taste with salt.
7. 7. Rinse the corn salad under running water.
8. 8. Remove any coarse stems or wilted leaves from the salad.
9. 9. Dry the salad thoroughly, for example in a salad spinner.
10. 10. Crumble the blue cheese into small pieces or cut it into cubes.
11. 11. Distribute the dry corn salad onto the serving plates.
12. 12. Add the grapefruit segments, walnuts, and cheese on top of the salad.
13. 13. Drizzle the finished dish with the prepared dressing.
14. 14. Serve the salad immediately.

Nutrition per serving

• kcal: 431
• Protein: 12 g · Fett/Fat: 35 g · Carbs: 13 g