Ingredients
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10 grams Dragon’s Breath Blue Cheese or another bold cheese
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10 thin slices of apple (your preference)
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20 x 3 millimeter slices celery stalk
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1 thinly sliced Belgian endive
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Small handful of coarsely chopped marcona almonds
Dressing:
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3 tablespoons good olive oil
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2 tablespoons red wine vinegar
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A few pinches of good salt
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6 turns from your peppermill
Directions
- Combine chopped ingredients
- Top with crumbled blue cheese
- Whisk dressing together and pour overtop
- Drizzle with chili oil and serve.
