Arugola Invernale Con Pere, Finocchio, Noci E Gorgonzola Recipe
Arugula, Julienne of fennel, pears, crumbled blue cheese, walnuts, E.V.O.O. & apple balsamic vinegar.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Fennel
Trim the fennel bulb, removing the fronds and tough outer layers, then slice it thinly into julienne strips.
- 2
Slice the Pears
Core the pears and slice them thinly, keeping the skin on for added texture and flavor.
- 3
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5 minutes or until fragrant and lightly golden. Remove from heat and let cool.
- 4
Assemble the Salad
In a large bowl, combine the arugula, fennel, sliced pears, and toasted walnuts.
- 5
Add Cheese and Dressing
Crumble the gorgonzola cheese over the salad. In a small bowl, whisk together the olive oil, apple balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad.
- 6
Toss and Serve
Gently toss all the ingredients together to combine. Serve immediately.
