For this winter salad I tossed some broccoli florets, cubes of Puhoi peppered Havarti, roasted and salted cashew nuts and seedless green grapes together. I dressed it with white balsamic vinegar and virgin olive oil and tasted before seasoning. As the cashews were salted, and the Puhoi Havarti was peppered it didn't need much. It was crunchy, salty and sweet and just right for lunch.
Although the broccoli can be left raw I prefer to blanch it, or microwave it in a lidded container with a couple of tablespoons of water for 3 minutes to soften both the texture and the flavour. Left raw, it can be a little too assertive for our taste.