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Apple, Celery & Walnut Salad with Gorgonzola Sauce

Apple, Celery & Walnut Salad with Gorgonzola Sauce


1⁄2 cup (60 g) Gorgonzola cheese 
2 tbsp (30 ml) milk 
Handful of baby salad leaves 
2 Honeycrisp apples, cored and finely sliced 
2 ribs celery, finely chopped or sliced into ribbons 
1/2 cup (60 g) walnuts, chopped 
Sea salt flakes and freshly cracked black pepper 


Reprinted with permission from 20-Minute Italian by Andrea Soranidis, Page Street Publishing Co. 2019. Photo credit: Andrea Soranidis
Author Andrea Soranidis Instagram: @thepetitecook Publisher: @pagestreetpublishing  

Place the Gorgonzola in a bowl, and slowly pour in the milk while whisking, until fully incorporated. Continue to whisk the cheese mixture until it reaches a creamy, dense consistency, then set it aside until needed. 

Arrange a bed of baby salad leaves on a serving plate, and scatter the apples, celery and walnuts on top. Drizzle the Gorgonzola sauce all over the salad, and season with sea salt and black pepper to taste.