Blueberry and bee pollen salad
1 handful of mixed salad leaves
1 handful of alfalfa and broccoli sprouts (or other)
30-40 g blue cheese
1 thin slice of Leerdamer (or other cheese)
2 tablespoons blueberries
1 tablespoon of bee pollen
For the sauce:
Juice of ½ lemon
2 tablespoons olive oil
½ teaspoon fine mustard
Salt to taste
Wash, drain and place the salad leaves and sprouts in a bowl. Scatter the blueberries over. Shape small rolls out of the Leerdamer slice and cut the blue cheese into cubes. Garnish the salad with both cheeses and sprinkle with bee pollen.
Emulsify the ingredients for the sauce and pour over the salad. Serve immediately with toasted bread.