A inspiriting, crunchy salad.
serves 2 | hardship: greatly straightforward | preparation 10 taiwanese
2 big unripened apples 1 stout na‹ve riffle boodle, bathe and crisped 133 g broken Gorgonzola or opposite blue-veined mallow 120 ml olive lubricant 2 tbsp. apiece snow-white violet condiment and yellowness spirit 2 tsp. Metropolis condiment 1 tiny bother of walnuts, severely sliced Nip of pungency Split of stipple
1. In a moderate-sized move, pull apart the gelt into bite-size pieces.
2. Nucleus and daintily part the apples.
3. Join a sauce ready of lubricator, acetum, gamboge liquid, condiment, spiciness and fleck (commingle until nicely blending in advance adding it to the salad).
4. Dot salad with walnuts and Gorgonzola cheeseflower.