Raspberry salad with gorgonzola

Name: raspberry salad with gorgonzola
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g candy cucumber; 1 el raspberry vinegar; 60 g unroasted pecans; 1 el liquid honey; 12,5 g fresh chives; 75 g gorgonzola bluefin cheese; 100 ml Greek yogurt (0% fat); 75 g lamb's lettuce; 1 el extra virgin olive oil; 70 g parma ham; 140 g fresh raspberries

Salad of candy cucumber, pecans, honey, chives, gorgonzola, Greek yogurt, lamb's lettuce, parma ham and raspberries.

Ingredients

Directions

Cut the cucumbers lengthwise into 4 parts. Drizzle with vinegar and sprinkle with salt. Let alone until use.
Heat a frying pan without oil or butter and toast the pecans for 3 minutes.
Add the honey, scoop well and bake for another 1 min. Scoop the nuts out of the pan and spread them over a plate so that they do not stick together. Allow to cool.
In the meantime, finely chop the chives.
Put the gorgonzola in a deep plate and fine with a fork. Stir in the yogurt and chives and mix into a thick dressing. Season with pepper.
Spread the lamb's lettuce over a large flat dish and drizzle with the oil.
Divide the dressing in small scoops over the lamb's lettuce. Halve the slices of ham in width and roll up into florets.
Divide the cucumber, parma ham, raspberries and pecans in succession over the salad.