INGREDIENTS

• 80g raw walnuts

• 2 tbsp raw honey

• 1/2 tsp natural salt flakes

• 2 tbsp red wine vinegar

• 4 tbsp extra virgin olive oil

• 1 tsp Dijon mustard

• Salt and pepper

• 100g rocket leaves

• 100g blue cheese

• 1/2 cup dried unsweetened cranberries

• 1/2 pomegranate, seeds removed

METHOD

Preheat oven to 180*C. Place walnuts onto a baking tray. Drizzle with honey. Roast for 6-7 minutes or until slightly caramelised. Remove from oven and sprinkle with salt flakes. Set aside to cool. 

To make the dressing, whisk together vinegar, olive oil and mustard in a small bowl. Season to taste with salt and pepper. 

To construct the salad, place rocket into a serving bowl. Crumble blue cheese over rocket. Top with cranberries, pomegranate seeds and honey-roasted walnuts. To serve, drizzle with salad dressing. Enjoy!