Warm salad of Cashel blue apple and almonds

Paul Flynn


250g Cashel Blue broken into bite-size pieces

1 large red onion, peeled and cut into 8 pieces

2 apples, remove the core and cut into 12 pieces

2 handfuls of washed baby spinach

2tbsp whole peeled almonds

2tbsp olive oil

1 tbsp butter

2 tbsp red or white vinegar

1 tbsp brown sugar

Salt and pepper


This is a salad you would be happy to eat on a cold winter’s day, big hearty flavours to satisfy the butchest of them all.


Heat the olive oil and butter in a good frying pan until foaming. 

Add the onions and apples followed by the almonds a minute later.

Meanwhile, arrange the spinach in the centre of your plates and arrange the blue cheese around.

Turn the apples and onions when they start to colour.

Add the almonds, sprinkle over the sugar, shake the pan to coat everything evenly

Cook for a further 2 minutes then add the vinegar and allow to bubble a little

When the apples are soft and golden, spoon the mixture onto the prepared plates and serve immediately.