Pear, Arugula, Walnut and Gorgonzola Salad

Ingredients

• 60 g walnuts
• 200 g arugula
• 1 tbsp Olive Oil
• 150 g whole grain baguette (3 slices)
• 2 pears
• 130 g Gorgonzola (45% fat in cream)
• 1 Garlic clove
• 1 tsp liquid honey
• 2 tbsp Apple cider vinegar
• 2 tbsp walnut oil
• Salt
• Pepper

Instructions

1. 1.

   Roast the walnuts in a dry pan over low heat for 3 minutes, then let them cool in a bowl and roughly chop.

2. 2.

   Heat the olive oil in a pan and toast the baguette slices for 3–4 minutes over medium heat. Tear or cut into bite‑sized pieces afterwards.

3. 3.

   Peel, wash, halve the pears, remove the core, and slice the halves into thin strips. Distribute them over the arugula and sprinkle with bread and walnuts. Crumble about two‑thirds of the cheese on top.

4. 4.

   Place the remaining cheese in a tall bowl. Peel the garlic and blend it with honey, vinegar, 1–2 tbsp water and walnut oil using an immersion blender until smooth. Season with salt and pepper, then drizzle over the salad before serving.