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.
- 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.