Beet, Apple And Gorgonzola Salad - cooking recipe

Ingredients

3 thick slices wholemeal bread, cut into strips
20-30 g butter
4 tbsp balsamic vinegar
2 tsp medium-spicy mustard
2 tbsp honey
2 tbsp lemon juice
4-5 tbsp olive oil
1 large red onion, peeled and sliced into fine half rings
150 g gorgonzola cheese, cubed
2 small apples, cored, quartered and sliced finely, drizzled with lemon juice
2 None beetroot, cooked, peeled and thinly sliced
150 g mixed salad leaves

Preparation

Heat butter in a frying pan, add bread and toast. Set aside to cool.
Combine vinegar, mustard, honey and lemon juice. Season. Slowly whisk in oil. Add sliced onion and Gorgonzola.
Arrange apples, beets and mixed greens on serving plates. Drizzle with vinaigrette. Add croutons and serve.