Insalata di Finocchi e Gorgonzola
(Fennel and Gorgonzola Salad)
Ingredients:
6 tender fennels
Juice of 1/2 lemon
7 ounces creamy gorgonzola cheese
Seeds of 1/2 pomegranate
1/2 cup chopped walnuts
1 tbsp white vinegar
Virgin olive oil
Salt
Directions:
Finely slice the washed fennels and place in a salad bowl.
Mix the lemon juice, white vinegar and gorgonzola cheese in a bowl, adding the olive oil slowly so as to obtain a fairly creamy liquid.
Pour onto the fennel and toss.
Decorate with walnuts and pomegranate seeds. Serves 6.