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.