Warm roasted parsnip salad

Ingredients

2	Parsnips (Main)
1 to taste	Grapeseed oil
1 to taste	Salt & freshly ground pepper
50 g	Walnuts
4 bunches	Salad greens
125 g	Blue cheese

Dressing

1 tsp	Dijon mustard
1 tsp	Whisky
2 Tbsp	Olive oil
2 tsp	Sweet sherry

Directions

1. Preheat oven to 200C. Peel and slice the parsnips then toss in enough oil to lightly coat and season. Spread out on an oven tray and roast for 30 minutes, stirring occasionally until golden.
2. After the parsnips have been cooking for 25 minutes, add the walnuts to the oven to toast for 5 minutes.
3. Make the dressing by whisking the ingredients together, adding a little salt to taste.
4. Heat a large frypan and add 2 Tbs oil then the greens and gently stir until just wilted.
5. To serve, arrange the greens on plates with the parsnips, sprinkle over the walnuts and crumbled blue cheese, then drizzle on the dressing.

Tip: Use a sweet vinegar, sherry or honey.