Pasta Salad with Blue Cheese, Arugula and Walnuts

Ingredients

• 400 g orecchiette pasta
• Salt
• 1 bundle arugula
• 1 red apple
• 2 tbsp lemon juice
• 1 stalk celery (with greens)
• 200 g Stilton cheese
• 100 g peeled walnut kernels
• 1 Red Onion
• 4 tbsp olive oil
• 1 tbsp White Wine Vinegar
• pepper (ground)

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente, drain, rinse with cold water and let it dry.

2. 2.

   Wash, trim and spin the arugula dry.

3. 3.

   Wash the apple, pat dry, quarter it, remove the core and slice into thin strips or shave. Toss immediately with 1 tbsp lemon juice.

4. 4.

   Wash the celery, roughly chop the greens and cut the stalk diagonally into narrow slices.

5. 5.

   Remove the rind from the cheese and break into large pieces.

6. 6.

   Toast the walnuts in a hot pan without oil until fragrant, remove, cool and roughly chop.

7. 7.

   Peel the onion and slice into thin strips.

8. 8.

   Whisk the olive oil with the remaining lemon juice and vinegar, season with salt and pepper.

9. 9.

   Combine all salad ingredients with the vinaigrette, taste and serve plated on a dish.