Beetroot and fennel salad with Gorgonzola croutons

Ingredients for 4 servings:

• 500 g beetroot, cooked, peeled
• 40 g walnuts
• 1 bulb(s) of fennel
• ½ head of frisée lettuce
• 2 spring onions
• 1 large apple
• 100g Gorgonzola
• 1 baguette(s)
• 1 tbsp, heaped butter
• 6 tbsp Balsamic vinegar Bianco
• 4 tbsp walnut oil
• 4 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 48 minutes

Preheat the oven to 190°C. Cut the baguette into 1 cm thick slices. Melt the butter over low heat and melt the Gorgonzola in it. Toast the baguette slices in the oven for 5-8 minutes. Spread with the Gorgonzola mixture and bake, then let cool. Toast the walnuts in the oven for about 3 minutes, then lightly crumble them by hand. Finely chop the beetroot, fennel, apple, and spring onion. The finer the better. Chop the frisée lettuce as well. Then mix the fennel, apple, and walnuts. Separately, mix the beetroot with the spring onion and 2 tablespoons of vinegar. For the dressing, combine 4 tablespoons of vinegar, 4 tablespoons of walnut oil, and 4 tablespoons of olive oil. Season with salt and pepper. Spread two-thirds of the dressing over the fennel and apple salad and the beetroot salad. Arrange the frisée lettuce on a large plate or shallow dish and drizzle with the remaining dressing. Then carefully layer the beetroot salad, followed by the apple and fennel salad, and scatter the croutons on top.