For the Salad:
2 handful of small mixed salad
120 g of gorgonzola cheese
3 tea spoons of walnuts
3 tea spoons of pine kernels
40 g of Sultana raisins
For the condiment:
tea spoons of extra virgin olive oil
8 tea spoons of Balsamic Vinegar of Modena Mazzetti l’Originale Two leaves
Salt and pepper
Soak the Carasau bread in cold water. Then put it on a turned over cup in order to give shape to the bread. Repeat the same operation with other three pieces of Carasau Bread.
In order to dry the bread put the cups into the oven for 15 minutes. Then let the bread to cool and remove it from the cups moulds.
In the meantime, wash and cut the salad. Chop the walnuts and cut the cheese. Mix with pine kernels and Sultana raisins. serve in the Carasau bread baskets.
Season with Salt, pepper oil and Balsamic Vinegar of Modena Mazzetti l’Originale Two leaves.