Rapunzel salad with apples and croutons

Ingredients for 4 servings:

• 150 g lamb’s lettuce (Rapunzel)
• 200 g mushrooms
• 1 large apple, red-skinned
• 1 tbsp apple cider vinegar
• 2 tbsp orange juice
• 1 tsp Dijon mustard
• 1 tsp syrup (rice syrup, from the organic store)
• Sea salt and pepper from the mill
• 3 tbsp olive oil
• 40 g walnuts
• 3 slice(s) of bread(s) (brown bread)
• 75g Gorgonzola

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim, wash, and shake dry the lettuce. Trim the mushrooms, dry them with kitchen paper, and slice them. Wash, quarter, core, and slice the apple lengthwise into thin wedges. For the vinaigrette, combine the vinegar and orange juice with the mustard, rice syrup, salt, and pepper. Then gradually whisk in the oil. Arrange the lettuce leaves, apple slices, and mushrooms on plates or bowls and drizzle with the vinaigrette. Sprinkle the salad with walnuts. Turn on the broiler. Remove the crusts from the brown bread slices and quarter them diagonally. Cut the Gorgonzola into small pieces and arrange them on the bread wedges. Place the bread on a baking sheet lined with baking paper and toast under the broiler for about 2 minutes, until the cheese begins to melt. Arrange the cheese croutons on top of the salad. Tip: Pear also goes perfectly with the salad.