Waldorf Panzanella

Ingredients:

Waldorf

• 2.5 cups of bread with dried fruits and nuts, cut into 2.5 cm cubes.
• 2 tablespoons white balsamic vinegar
• 1/4 teaspoon coarse salt
• 2 celery stalks, thinly sliced, + 3 tbsp chopped celery leaves
• 1 small Fuji apple, diced
• 1 small fennel root, thinly sliced ​​into half rings
• 1/4 cup pickled red onion, recipe below
• 5-6 cups young arugula (about 150 g)
• 1/3 cup Gorgonzola Dolce, thinly sliced

Pickled red onions

• Half a red onion, thinly sliced
• 1/4 cup white balsamic vinegar
• 1/4 teaspoon coarse salt

Preparation:

1. Preheat oven to 350°F (175°C). Place the bread cubes on a small baking sheet and drizzle with 2 tablespoons of olive oil to coat well. Bake until crisp on the outside and slightly soft on the inside, about 12 minutes. Let cool.
2. Pickled red onions:
   
   Combine red onion, vinegar, and salt in a bowl. Let marinate for 15 minutes, stirring occasionally.
3. In a small bowl, combine vinegar, 2 tablespoons olive oil and salt.
4. Place the celery, celery leaves, apple, fennel, pickled red onion, and arugula in a large bowl and toss gently with two spoons. Add the croutons and dressing and toss again. Sprinkle with gorgonzola and serve.
   
   Note
   
   Freeze the gorgonzola for 4 hours, then shave thinly with a vegetable peeler.