🍽️ Corn salad with crispy Gorgonzola bread cubes and apples

Name: Corn salad with crispy Gorgonzola bread cubes and apples
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp orange juice; 2 tbsp white wine vinegar; 1 pinch sugar; salt; pepper (from the mill); 3 tbsp olive oil; 200 g field salad; 180 g mushrooms; 1 tsp hot mustard; 1 large apple; 4 tbsp coarsely chopped walnut kernels; 80 g country bread in slices (or dark bread); 75 g Gorgonzola (in slices)

340 kcal · 30 min · 4 servings

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Ingredients

2 tbsp orange juice
2 tbsp white wine vinegar
1 pinch sugar
salt
pepper (from the mill)
3 tbsp olive oil
200 g field salad
180 g mushrooms
1 tsp hot mustard
1 large apple
4 tbsp coarsely chopped walnut kernels
80 g country bread in slices (or dark bread)
75 g Gorgonzola (in slices)

Instructions

1. Whisk orange juice, vinegar, mustard, sugar, salt, and pepper in a bowl.
2. Slowly pour in the oil while continuing to whisk.
3. Switch the oven to the grill function and preheat it.
4. Wash the corn salad, remove any wilted leaves, and dry it thoroughly.
5. Wipe the mushrooms dry and slice them.
6. Wash the apple, dry it, halve it, and remove the core.
7. Cut the apple halves into thin wedges.
8. Combine the corn salad, apple wedges, and mushrooms in a bowl.
9. Pour the vinaigrette over the vegetables and toss everything well.
10. Divide the salad into individual bowls.
11. Sprinkle the walnuts over the portions.
12. Cut the crust off the bread and divide the slices into triangles.
13. Top each bread piece with some Gorgonzola cheese.
14. Bake the bread pieces in the preheated oven grill until golden brown and crispy.
15. Distribute the warm bread pieces over the salad.
16. Serve the dish immediately.

Nutrition per serving

kcal: 340
Protein: 11 g · Fett/Fat: 25 g · Carbs: 19 g