Fig and arugula salad with grated frozen gorgonzola piccante

Delight your taste buds with a refreshing fig and arugula salad topped with grated frozen gorgonzola piccante. A burst of flavors in every bite!

Ingredients:

• 1/2 cup walnuts
• 1 tablespoon very finely chopped shallot
• 1 1/2 teaspoons Dijon mustard
• 3 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 110g blue cheese, crumbled
• 2 romaine hearts, quartered lengthwise and thinly sliced crosswise
• 1/2 fennel bulb, cored and finely chopped
• 2 carrots, finely chopped
• 1/2 seedless cucumber, seeded and cut into 1/2-inch dice
• 1 Fuji apple, cut into 1/2-inch dice
• 1 Hass avocado, cut into 1/2-inch dice
• 2 tablespoons thinly shredded basil leaves

Instructions:

1. Heat up the oven to 350°. Place the walnuts on a baking dish and bake for approximately 10 minutes until they turn golden. Allow them to cool down, then roughly chop them.
2. Combine shallot, Dijon mustard, and sherry vinegar in a big bowl. Season with salt and pepper generously. Pour in the olive oil and whisk until the mixture becomes smooth. Mix in half of the blue cheese and continue whisking until the dressing appears creamy. Mix in the lettuce, fennel, carrots, cucumber, apple, avocado, basil, and toasted walnuts. Season with salt and pepper. Toss the salad thoroughly to ensure it is well coated with the dressing. Sprinkle the remaining blue cheese on top and serve immediately.

Summary:

• Calories: 508 kcal
• Fat: 55 g
• Protein: 1 g
• Carbs: 6 g
• Potassium: 103 mg
• Magnesium: 6 mg