A wedge of salad with blue cheese and walnuts

Ingredients:

Honey-glazed walnuts

• 1 teaspoon of vegetable oil
• 2 tablespoons of honey
• 3/4 cup walnut halves

Salad

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 140 g crumbled blue cheese
• 0.5 cups dried cranberries
• 2 large heads iceberg lettuce, remove outer layer of leaves and cut each head into 3 wedges

Preparation:

1. Glazed walnuts:
   
   Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper. Combine the butter and honey in a small bowl. Add the walnuts and toss to coat. Transfer to the baking sheet; bake for 12–14 minutes, stirring halfway through. Remove from the oven and let cool completely.
2. Refueling:
   
   In a small bowl, combine the mayonnaise, sour cream, red wine vinegar, and Worcestershire sauce. Set aside 6 tablespoons of blue cheese and add the remaining to the dressing.
3. Place each salad wedge on a plate. Drizzle with dressing, sprinkle with the remaining blue cheese, cranberries, and glazed walnuts. Serve immediately.
   
   Refueling:
   If the dressing thickens too much, thin it with a small amount of milk.