Blueberry, Gorgonzola And Rye Crouton Salad

1. 1

   1 Scatter the salad leaves across a large serving plate. Add the blueberries and the Gorgonzola, broken into pieces. Add the walnuts (whole or slightly broken up).

2. 2

   2 Toast the rye bread and cut into small croutons (be careful not to over-toast it as it will go hard - the bread should still be slightly chewy). Scatter the bread on to the plate. Dress with an aged balsamic vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.