Wash the lettuce and leave it in water for a few minutes until it is completely clean. Dice some blue cheese. To avoid the cheese sticking on the knife, smear it with a bit of olive oil. Drain the lettuce and put it in a bowl with the cheese, walnuts, a spoonful of olive oil and the vinaigrette.
CHEESE AND WALNUT SALAD
- 12 lettuce leaves
- 16 Borges Walnuts
- 150gr blue cheese
- 4 spoonfuls of Borges Extra Virgin Olive Oil
- 3 spoonfuls of Borges White Modena Vinegar and Nut Vinaigrette
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