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Salad with blue cheese

10 min


4 persons




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Chicory leaves stuffed with cheese salad


  • 8 chicory leaves (2 per person)
  • 40 g Borges walnuts
  • 4 radishes
  • 1 pear
  • 50 g blue cheese (Gorgonzola or similar)
  • 3 tsp Borges extra-virgin olive oil
  • 1 tsp Borges balsamic vinegar of Modena
  • Salt

Extra Virgin Olive Oil

Balsamic Vinegar of Modena

Step by step

  1. Step 1

    Wash the chicory leaves and dry well.

  2. Step 2

    Chop the other ingredients into very small cubes and dress with extra-virgin olive oil and balsamic vinegar in a bowl. Add salt and toss to coat all the ingredients with the vinaigrette.

  3. Step 3

    Fill the chicory leaves with the mixture and serve.

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