Apricot, blueberry and Wensleydale cheese salad for Pilgrim's Choice Blogger Challenge

Good news for all cheese lovers: Pilgrim's Choice has launched a new range of small size cheeses in jolly packaging. The Pick N Mix selection comes in a perfect size for sampling new varieties - 80g is enough to get an idea and test the cheese, yet not too big in case a particular variety might be not exactly to your taste.
As a foodie blogger, I love when brands approach me and ask to test their new products and even come up with creative ideas, hoping to inspire and encourage my blog readers to try something new.

For the latest blogger challenge I received six varieties of Pilgrim's Choice Pick N Mix: Vintage Cheddar, Smokey Cheddar, Wensleydale & Cranberry, Indian Spice, Firecracker and Apple & Wensleydale. As you can see, these cheeses have a colourful packaging and come in a rainbow of flavours as well.

As we're suffering from enjoying the heat wave these days, I am not very keen to slave at the stove, so salads are the order of the day.

Apricot, blueberry and Wensleydale cheese salad
Ingredients:
3-4 ripe apricots, sliced
a handful of rocket salad
a handful of blueberries
80g Wensleydale & Apple cheese, cubed
a handful of walnuts
pumpkin, sunflower seeds & pine nuts
for the derssing, mix:
2tbsp olive oil
1tbsp balsamic vinegar
1 tbsp runny honey
1tsbp soy sauce
Assemble the salad by placing the rocket leaves at the base, then adding randomly some sliced apricots, cubed cheese, blueberries and walnuts. Sprinkle some seeds on top. Mix the dressing and drizzle all over the salad.
Wensleydale & Apple cheese was a perfect choice for this salad. It has a lovely tangy flavour, and a crumbly texture with small pieces of apples in it. A tasty cheese on its own, it is a great ingredient for salads.

Another quick lunch idea is Chicken wraps. To make this simple dish, grill the fillets of chicken, cut into thin strips (which were marinated in a tomato sauce with herbs for about an hour). Add a generous dollop of guacamole, chicken strips, rocket leaves and grated cheese in wraps. Make the pockets, then slice in half.
If you don't have any guacamole, use the salsa and soured cream instead, or even any spicy mayo.
For this simple dish I used a small pack of Vintage Cheddar. It is a delicious cheese, great on a cheeseboard with a slice of a fresh fig or a pear and some walnuts. And it is lovely with chicken too.

I haven't tried all the varieties in Pick N Mix yet. We loved the Smokey Cheddar and Wensleydale with cranberries, just as part of a bigger platter of cheeses and hams with salad.

Which Pligrim's Choice cheese do you fancy to try?

And just look at Cod and Cauliflower cheese bake created by Alison from Dragons and Fairy Dust which she has done for the Pilgrim's Choice Blogger Challenge.