Pink grapefruit and gorgonzola salad with chicory, avocado and spiced almonds

19 Nov Pink grapefruit and gorgonzola salad with chicory, avocado and spiced almonds

100g chicory
20g rocket
½ avocado, sliced
1 grapefruit, segmented
30g crumbled gorgonzola
¼ cup spiced almonds
75ml gorgonzola dressing
5g chives finely chopped
Serves 6

Arrange the chicory and rocket in a pile with slices of avo and grapefruit segments. Crumble the cheese on top of the salad, scatter with the spiced almonds (see opposite) and then drizzle over the gorgonzola dressing (see below). Sprinkle the chives
on top.

Gorgonzola Dressing

400g gorgonzola
2 tbsp finely chopped onion
1 clove garlic
150ml balsamic vinegar
1L cream
salt & pepper

Whisk the gorgonzola, onion, garlic and vinegar into a paste. Slowly add the cream and whip until it starts to thicken.
Be careful not to whisk too much or it will split. Season with salt and pepper.

Spiced Almonds

1kg blanched almonds
¼ cup finely chopped rosemary
2tsp cayenne pepper
¾ cup brown sugar
2tsp salt
½ cup melted butter

Put the nuts on a tray and place in the oven until golden brown.

Mix the remaining ingredients together, add to the nuts and mix thoroughly.