Recipe: Blueberry, Gorgonzola and rye crouton salad
Blueberry, Gorgonzola & Rye crouton salad
This is probably one of the easiest salads in the world to make. The marriage between blueberries and gorgonzola is ever lasting - fruity, creamy, tasty.
Serves 2-4 people
What you need:
1 bag of mixed salad leaves (120-140g) (we prefer ones containing beetroot leaves as these go very well)
1 packet of blueberries (180-230g)
1 packet (150g) of Gorgonzola cheese
2 slices of seeded rye bread
A small handful of walnuts (toasted) (optional)
Arrange the salad directly on four small plates – or on a big serving platter (as preferred).
Scatter the salad leaves across the plate, then the blueberries.
Spoon out small lumps of Gorgonzola cheese across the serving plate.
Add the walnuts either whole or slightly broken up.
Toast the rye bread, the cut into small croutons (don’t over toast it or it will be hard to eat – the bread should still be slightly chewy). Then tear and scatter the bread onto the plate.
This salad thrives on strong tastes from the creamy cheese and the berries. It really doesn’t need seasoning or oil – but instead, choose a really good aged thick balsamic vinegar or glaze and sprinkle lightly just before eating.