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Summer crunch salad with walnuts and Gorgonzola

Summer crunch salad with walnuts and Gorgonzola

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Summer crunch salad with walnuts and Gorgonzola

Deliciously fresh and crisp

Deliciously fresh and crisp

Serves 8

Cooks In10 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 261 13%

  • Fat 22.4g 32%

  • Saturates 6.7g 34%

  • Sugars 5.3g 6%

  • Salt 1.23g 21%

  • Protein 8.3g 17%

  • Carbs 6.9g 3%

  • Fibre 3.3g -

Of an adult's reference intake


  • 1 lemon , juice of
  • extra virgin olive oil
  • 2 small red apples
  • 2 bulbs fennel , thinly sliced, leafy tops reserved
  • 2 handfuls walnut halves
  • 200 g Gorgonzola cheese
  • 3 large handfuls fresh peas


  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.

Watch the video: Arugula with Walnuts, Gorgonzola and Pears in Honey Vinaigrette (June 2022).


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