Ingredients (for a small salad):
2 little lettuce feet
1 piece of arugula
100 grams of gorgonzola cheese crudely crumbled
10 chopped apricots
1 cup of chopped pecan nuts
For the sauce:
2 tablespoons mustard
2 tablespoons of honey
2 tablespoons of olive oil
1 pinch of salt
Worcestershire sauce drops Preparation: Wash the leaves very well and start the assembly on the chosen container, mixing the lettuce and the arugula. Chop the apricots into strips and sprinkle over the leaves. Crumble the gorgonzola cheese with your hands so that the pieces are uneven. Sprinkle over the salad. Finish with the nuts by placing some whole and some chopped, also irregularly. Reserve. Prepare the sauce by mixing all the ingredients well until it forms a full-bodied and homogeneous cream. Decide if you prefer to serve the salad with the dressing on top or if you want to serve the dressing separately.
Tip: Do not drizzle the salad with the dressing before taking it to the table, the leaves will wither and the salad will lose its freshness.