Parsnip, Walnut and Blue Cheese Salad with Maple Dressing

Ingredients

• 650 g parsnips, peeled, halved lengthways and cut into wedges
• 3 tbsp olive oil
• ½ tsp fine salt
• 80 g watercress, tough stems removedor use rocket or baby spinach
• 60 g walnut halves, roughly broken
• 100 g blue cheese, crumbled — Stilton, Perl Wen or Gorgonzola all work
• ½ red onion, very finely sliced
• 1 tbsp maple syrupor use clear honey
• 2 tbsp cider vinegar
• 1 tsp Dijon mustard
• 4 tbsp extra-virgin olive oil
• 1 pinch black pepper, freshly ground

Contains: milk, mustard, nuts, sulphites.

Method

1. Preheat your oven to 220°C (200°C fan). Toss the parsnip wedges with the 3 tablespoons of olive oil and the fine salt directly on a large, rimmed baking tray. Spread them in a single layer — they must not overlap or they will steam instead of caramelise. Roast for 20 minutes, turning once halfway, until deeply golden and caramelised at the edges.About 20 min
2. While the parsnips roast, make the dressing. In a small bowl or jar, whisk together the maple syrup, cider vinegar and Dijon mustard. Add the extra-virgin olive oil in a steady stream, whisking constantly until emulsified. Season with black pepper and a small pinch of salt. Taste — it should be sharp and sweet in equal measure.About 3 min
3. Put the sliced red onion in a small bowl and pour over half the dressing. Leave to sit for at least 10 minutes — this takes the raw edge off the onion and turns it a pleasing pink colour.About 10 min
4. Arrange the watercress across a large serving platter or shallow bowl. Scatter over the quick-pickled red onion and any dressing from its bowl. When the parsnips come out of the oven, give them 2 minutes to cool slightly — you want them warm, not scalding — then tumble them over the watercress.About 2 min
5. Scatter over the broken walnut pieces and the crumbled blue cheese. Drizzle the remaining dressing over the top and serve straight away while the parsnips are still warm.