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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 everlasting - fruity, creamy, tasty.
Course: Salad
Cuisine: Scandinavian
Keyword: blueberry, gorgonzola
Author: Bronte Aurell


  • 120-140 g mixed salad leaves (we prefer ones containing beetroot leaves as these go very well)
  • 1180-230 g blueberries
  • 150 g gorgonzola cheese
  • 2 slices of seeded rye bread
  • a small handful of toasted walnuts (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.