Arugula, radiccio with Gorgonzola and walnuts

Ingredients for 2 servings:

• 1 bunch arugula
• ½ head of radicchio
• 1 spring onion(s)
• 120 g Gorgonzola
• 1 tbsp sour cream
• 1 tbsp raisins
• 60 g walnuts
• some oil
• 3 tbsp olive oil
• ½ tbsp balsamic vinegar
• ½ clove(s) garlic
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

melted Gorgonzola with raisins and roasted walnuts

Wash and spin the lettuce. Cut the arugula into pieces and the radicchio into strips and divide between two plates. For the dressing, put the olive oil and balsamic vinegar in a small bowl, press the garlic through a press and mix everything well with a small whisk. Season with salt and pepper to taste. Pour the dressing over the salads. Sauté the spring onions in a little oil in a pan until translucent. Add the Gorgonzola and melt, stirring frequently. Finally, add the sour cream and raisins and mix well again. Meanwhile, briefly toast the chopped walnuts in another small pan without oil. Finally, spread the warm Gorgonzola mixture over the salads and scatter the walnuts on top.