Salad with walnuts and gorgonzola
Instructions
Chamfer the watercress and select more tender parts.
Wash them, dry them and put them in a salad bowl.
In a cup crush the stems and less parts keep extracting the juice that goes together with olive oil, lemon juice, salt and ground pepper to obtain an emulsion with which to dress the salad.
Cut the cheese into cubes and divide the half kernels, combine the Cress and season with the emulsion.
Ingredients and dosing for 4 persons
- 2 bunches of watercress
- 100 g of gorgonzola cheese, hard
- 12 walnut kernels
- 3 tablespoons of olive oil
- Salt
- Minced 1 of white pepper
- Lemon juice