You will need
½ pack or one small pack (50 g) of mixed salad leaves (watercress, baby spinach and baby rocket)
1 small bunch grapes, red or green, halved and seeded
50 g blue cheese, thinly sliced
Ina Paarman’s Blue Cheese Dressing
2 T (30 ml) pecan nuts, roughly chopped
The pecan nuts can be toasted for extra crunchiness.
Line 2 plates with leaves. Top with halved grapes, scatter over the thin slices of blue cheese.
Drizzle with Blue Cheese Dressing and top with nuts.