This salad contains a number of green ingredients and one blue - blue cheese. You want to use a firm blue cheese that crumbles but doesn't get all smeary. We use Swedish Kvibille Gräddädel, but I don't know how internationally available that is. You could either add the cheese as is, or turn it in to a dressing by mixing it with some crème fraiche. Today we opted for the former.
We got a big bowl out of this, enough for the two of us and some leftovers for lunch tomorrow.
Green and blue salad
2 handfuls of mixed greens (we used mostly baby spinach today but aragula/rocket, maché and swiss chard also works. But please, don't use iceberg lettuce.)
2 stalks of celery
100 g firm blue cheese
½ dl walnuts
Rinse the greens and put them in a large bowl. Dice the pear, slice the celery and dice/crumble the cheese. Mix everything and top with walnuts. Done!