Waldorf salad

In a saucepan, mix the gorgonzola cheese and cream in equal parts, put it on the heat until it melts and put it in the refrigerator to cool.

Separate the celery branches and the stalks from the stalks. With the help of a potato peeler we make strips, roll them around the finger and stick a toothpick in to keep the shape. As we have them, we put them in cold water to keep them crispy and fresh.

These could be eaten like this, with a vinaigrette for example,

With a whisk whip the cream and cheese, the ideal would be to put the mixture in a pastry bag, and go filling the celery curls, having texture of whipped cream then with a spoon can be removed from the table, if we do not have a sleeve with a spoon we could also do it. By doing it this way, we incorporate air, so the amount of cheese is much less than if we put it unmounted. Giving priority to the flavor of the apple, celery and walnuts.

Cut the apple vertically and cut it to the size closest to the celery curl, and cover it with a lid.

Serve the celery curls, some lettuce leaves, a black olive, some walnuts, a spoonful of oil and the lime zest, so that each bite has celery, apple, lettuce and cheese.

With the apple and celery trimmings, we could make a smoothie, with a little ginger, which is very tasty, or use it to make a vinaigrette.

I hope you like it!!!