Summer crunch salad with walnuts & Gorgonzola
Deliciously fresh and crisp
The zingy bite of the Gorgonzola works beautifully with the crispness of the apple and fresh peas
Curly pea shoots are great in this salad – you might find some in the shops or your garden.
Nutritional Information (amount per serving)
Serves 8 Approx time: 10 Difficulty: super easy
1 lemon, juice of
extra virgin olive oil
2 small red apples
2 bulbs fennel, thinly sliced, leafy tops reserved
2 handfuls walnut halves
200 g Gorgonzola cheese
3 large handfuls fresh peas
Squeeze the lemon through your fingers into a mixing bowl, catching the pips as they come out. Add three times as much olive oil to the lemon juice and season well with sea salt and freshly ground black pepper. Whisk well.
Core and thinly slice each apple. Toss with the fennel and walnuts in the dressing and divide between smaller bowls. Crumble the Gorgonzola over the top of each, then scatter with the fresh peas and the leafy fennel tops to serve.