Winter Salad with Gorgonzola Dressing Recipe

Ingredients

Serve 6

• 2 fennel bulbs

• 2 carrots

• 1 bunch celery

• 1 Granny Smith apple

• 1 clove garlic, finely chopped

• salt and freshly ground black pepper to taste

• 1 tbsp fresh lemon juice

• 6 tbsp extra-virgin olive oil

• 6 oz/180 g Gorgonzola cheese, diced

• 1 tbsp finely chopped parsley

Method:

1. Clean the fennel by discarding the tough outer leaves, then cut the bulbs in half. Wash under cold running water, drain, and dry well. Cut into 1/8-inch (3-mm) thick slices.

2. Trim the carrots and cut in julienne strips. Trim the celery, removing the tough outer leaves and stringy filaments. Cut the stalks in thin slices.

3. Wash the apple and cut in thin wedges. Place the vegetables and apple in a salad bowl with the garlic.

4. Season with salt, pepper and drizzle with the lemon juice and 2 tablespoons of oil.

5. Melt the Gorgonzola slowly with the remaining oil over very low heat in a heavy bottomed saucepan, stirring continuously.

6. When barely lukewarm and creamy, pour over the vegetables. Sprinkle with the parsley and serve.