Strawberry, apple and gorgonzola salad

With a beautiful sweet and sour dressing.
 
strawberry salad
Image by:
Recipe from: 21 November 2011
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 1
    large red apple
  • Lemon juice
  • 16
    ripe strawberries
  • 500
    ml
    baby salad leaves
  • Handful celery leaves - torn
  • Handful Italian parsley - torn
  • Handful basil leaves - torn
  • 100
    g
    walnuts - toasted and chopped
  • 200
    g
    gorgonzola or any other blue cheese - broken or cut into nuggets
  • 90
    ml
    walnut or macadamia oil
  • 30
    ml
    white balsamic vinegar
  • 1
    Tbs
    sugar
  • Tbs
    Salt and freshly-milled black pepper to taste
Servings: Change Serving
 
 

Method

 
Wash the apple, core and slice in wafer-thin slices. Dredge in a little lemon juice diluted  with water then drain, pat dry and set aside. 

Wash and hull the strawberries and quarter or halve, depending on their size.

Wash and spin completely dry all the salad leaves and herbs and arrange on a platter.

Tuck in the apple slices and scatter with the strawberries and walnuts.

Top with the gorgonzola nuggets.

Whisk together the rest of the ingredients and drizzle over the salad or serve on the side.

Serve salad immediately.

Reprinted with permission of I Love Cooking.
To visit I Love Cooking's blog, click here.


 

Read more on: vegetarian
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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