Appetizers

Gorgonzola walnut salad

2

This is a Gorgonzola walnuts salad on a bed of baby kale. I like to toast the walnuts to the point of almost being a little bit burnt. That mixed with the gorgonzola makes a tasty combination. Add bite sized apple slices to complement the strong cheese. Top with a dressing of Apple cider vinegar and olive oil for a healthy tang.

1
2 cups Baby kale (loose, not packed in)
1/2 cup toasted walnuts (slightly burnt if possible)
1 tsp walnut oil
1/2 cup crumbled Gorgonzola cheese
1 cup apple slices (bite size)
1 tbsp apple cider vinegar
1 tbsp olive oil
1. Toast the walnuts in a pan over medium heat in walnut oil (to preserve the walnut flavor). Set aside. 2. Wash and drain the baby kale. Place in a single serving bowl. 3. Top the kale with the Gorgonzola cheese and walnuts. 4. Add the apple cider vinegar and olive oil as a dressing.
Nutritions

Calories
1311

Sodium
2203mg
91% DV

Fat
65g
101% DV

Protein
46g
92% DV

Carbs
92g
31% DV

Fiber
23g
92% DV

Mezcal Negroni

2506

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV