Strawberry, apple and gorgonzola salad
|500 ml||baby salad leaves|
|celery stalks — leaves|
|fresh Italian parsley — handful, torn|
|fresh basil — handful, torn|
|100 g||walnuts — toasted, chopped|
|200 g||gorgonzola cheese — cubed|
|90 ml||walnuts — oil or macadamia oil|
|30 ml||vinegar — white balsamic|
|Tbs||salt and freshly ground back pepper — to taste|
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.