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Summer salad with Gorgonzola

Serves 4
Preparation: 10 minutes


• 200 g Gorgonzola crumbs
• 1 red onion
• 2 small yellow peppers
• 100 g mixture of rocket and baby salad leaves
• 12 dried marinated tomatoes
• 16 black olives, de-stoned
• 2 stalks of spring onion (or failing that, 4-5 stalks of chive)

Vinaigrette dressing:

• 5 tbsp olive oil
• 2 tbsp balsamic vinegar
• A few small chopped basil leaves
• Salt, freshly ground pepper

- Wash and dry the salad.
- Wash the peppers and cut them into small strips.
- Peel the onion and chop it finely.
- Prepare the dressing in a small bowl, mixing all the ingredients together.
- Divide the salad, peppers, onion, confit tomatoes and black olives into 4 soup bowls.
- Arrange the Gorgonzola crumbs on top and sprinkle with chopped spring onion.
- Season each dish with the dressing and serve straight away.

Eurial products needed for this recipe :

Gorgonzola IQF crumble

How to cook our cheeses and creams.

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