Romaine And Grapefruit Salad With Walnut And Stilton

Ingredients for 10 portions

0.06LITRuby port wine
0.045LITVegetable stock
0.03LITWine vinegar
0.03LITGrapefruit juice
0.02LITOlive oil
0.565KGRomaine, chiffonade or bite-sized pieces
0.45KGWhite and pink grape sections
0.1KGStilton cheese
0.1KGChopped walnuts


  • Combine the arrowroot with the port to form a slurry. Bring the stock to a boil in a small saucepan. Add the slurry and stir until the stock has thickened, about 2 minutes. Remove from the heat; stir in the vinegar and grapefruit juice. Cool completely before slowly whisking in the oil. Reserve.
  • For each potion: Toss 0.055 KG romaine with 1 tsp/0.015 LIT of the dressing and place in the centre of the chilled plate. Garnish with 0.045 KG of the grapefruit sections and 0.010 LIT each of the cheese and walnuts.