Cheese salad with celery, carrots and almonds

Name: Cheese salad with celery, carrots and almonds
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 50 g unpeeled almonds; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 1 Head picking salad; 100 g Salad cream (36 % fat); 150 g Whole milk yoghurt; 3 TABLESPOONS Red wine vinegar; 1 TABLESPOON apple juice; 7-10 Tbsp Cayenne pepper; 1 TEASPOON Sugar; 2 medium-sized carrots (à approx. 100 g); 1/2 (approx. 300 g) Celery Tuber; 1 collar Chives; 8 round slices of pumpernickel; 20 g Butter or margarine; 200 g Gorgonzola cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

50 g unpeeled almonds
1 TABLESPOON Olive oil
7-10 Tbsp Salt
1 Head picking salad
100 g Salad cream (36 % fat)
150 g Whole milk yoghurt
3 TABLESPOONS Red wine vinegar
1 TABLESPOON apple juice
7-10 Tbsp Cayenne pepper
1 TEASPOON Sugar
2 medium-sized carrots (à approx. 100 g)
1/2 (approx. 300 g) Celery Tuber
1 collar Chives
8 round slices of pumpernickel
20 g Butter or margarine
200 g Gorgonzola cheese

Directions

1
Roast almonds in a hot pan, add oil and season with salt. Remove and put aside. Clean and wash the salad, pluck into bite-sized pieces and drain. Stir salad cream, yoghurt, vinegar and apple juice until smooth.
2
Season with salt, cayenne pepper and sugar. Peel and wash carrots and celery and cut them into fine sticks. Wash chives, dab dry and cut into fine rolls. Spread pumpernickel slices with fat and sprinkle with chives.
3
Remove the rind from the cheese and cut into medium-sized cubes. Put some salad in the cocktail glasses. Arrange vegetable sticks and cheese on top. Add yoghurt myonnaise and sprinkle with salted almonds. Garnish with pumpernickel slices as desired.