100 g (3 1/2 oz) of strong Gorgonzola, 2 heads of Belgian endive salad, 1 Amalfi lemon, 2 Granny Smith apples, 4 tbs of fresh cream, 50 g (1 3/4 oz) of Bronte green pistachios.
Wash the central leaves of the Belgian salad. Wash carefully the green apples and slice them fi nely. Squeeze the lemon and toss the apples with its juice to prevent browning, cut the lemon peel to get little strips for garnishing. Prepare the sauce, crumbling the strong Gorgonzola and mixing it with the cream to get a homogeneous sauce. Season the Belgian endive and the apples with the sauce. Serve immediately the salad, sprinkling it with coarsely chopped pistachios and the little strips of lemon.
TIME OF PREPARATION 20 minutes
PAIRED WINE Romagna Albana CGDO