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Summer crunch salad with walnuts and Gorgonzola

Summer crunch salad with walnuts and Gorgonzola

Deliciously fresh and crisp

Summer crunch salad with walnuts and Gorgonzola

10 mins
Super easy

serves 8

About the recipe

The zingy bite of the Gorgonzola works beautifully with the crispness of the apple and fresh peas.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

juice of 1 lemon

extra virgin olive oil

2 small red apples

2 fennel bulbs, thinly sliced, leafy tops reserved

a couple of handfuls of walnut halves

200g Gorgonzola cheese

3 large handfuls of fresh peas

Top Tip

Curly pea shoots are great in this salad – you might find some in the shops or your garden.

Method

  1. Squeeze the lemon through your fingers into a mixing bowl, catching the pips as they come out. Add three times as much olive oil to the lemon juice and season well with sea salt and freshly ground black pepper. Whisk well.
  2. Core and thinly slice each apple. Toss with the fennel and walnuts in the dressing and divide between smaller bowls. Crumble the Gorgonzola over the top of each, then scatter with the fresh peas and the leafy fennel tops to serve.

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