Today we’re proposing a fresh salad, to perfectly end up a meal in these first warm days 😉 . A fresh green salad with lettuce and radicchio, enriched with walnuts and Bleu d’Aoste cheese.
A bit thank you goes to our friend Marina, for the excellent dinner she prepared for us time ago and for giving us this fantastic recipe. This salad is particularly suitable in the early spring, because on one hand it is a cold dish that anticipates the summer, on the other hand the richness of nuts and cheese still remembers the ending winter 🙂 .
Bleu d’Aoste is a blue cheese of the Valle d’Aosta; it is very “young” actually, the first form was produced on March 8, 2005… Less than 10 years ago 🙂 . It tastes strong enough and goes very well with rye bread and honey.
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Marina salad with walnuts and Bleu d'Aoste cheese
Ingredients
- sweet green salad
- radicchio salad
- 100 g of lettuce salad Valerianella locusta
- 80 g of walnuts
- 150 g of Bleu d'Aoste cheese
Instructions
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Cut or chop the leaves of all the salads.
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Dice Bleu d'Aoste, break nuts and add them to the rest of the salad.
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Season with a pinch of salt and some oil, preferably walnut oil
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Serve at room temperature.