Warm wok salad with Fourme d’Ambert blue cheese and dried fruit.

Today I bring you a more curved recipe than other salads that I usually present to you, although just as easy to prepare and perfect as a first course in a dessert dinner that will make your guests happy. Unlike others, it is warm and is accompanied by a very interesting combination of fresh vegetables, an exotic mix of different textures, flavors and colors that combines the intense flavor of carrot and red cabbage with the crisp texture of broccoli and the sweetness of pepper. yellow, all topped with a mixture of vegetables seasoned with honey and soy.

It is perfect for that little dinner with the bride or groom because in addition to being very tasty it is also very complete. This way we fill our bodies with healthy vegetables and that thanks to the endive they facilitate digestion with high fat content, also beets have a high content of soluble fiber and in almost all supermarkets you can find already cut wok vegetables, in case you do not have time because We will only spend 5 minutes cooking and they will help us to recover all that water that our body loses in these summer days. The dressing is “the touch” of the house as you can read in other salad recipes and I have accompanied it with a little blue cheese that combines perfectly with the sweetness of hazelnuts, pine nuts and blueberries.

An original and eye-catching dish, I leave you with this new idea with different flavors and passion for cheese to surprise your guests. A quick salad, open and cook , rich … yummy, you will tell me.

Preparation of the warm salad

1. We wash the endive and other vegetables that the mesclum bag brings and drain well. Although these salads are usually sold already washed, I still recommend doing it again before preparing it. Put the leaves in a large bowl so that when dressing and mixing with the vinaigrette it is easier for us.
2. We chop the hazelnuts, as they are few I use the garlic masher, quick and easy. We reserve for the vinaigrette.
3. In order to balance the salad, I decided on an ingredient with intensity, and since the base of the vinaigrette was going to be the nuts, I chose a blue cheese. It gives the salad a spicy touch, the aromatic characteristics of the cheese itself and a reasonable salting point. This one of Fourme d’Ambert blue cheese is that you are dying but a cabrales also does not even paint, so I leave you with your choice the type of blue cheese you want to buy. We remove the crust from the cheese taco and cut into cubes, do not overdo it with the cheese either, remember that we only want to give it a point, remember. We reserve.
4. To prepare the vegetables in the wok you already know that I recommend using the wok for this type of preparation, but if you do not have one you can sauté them in a pan, the result will not be so al dente, but the flavor is similar. We heat the wok to the maximum, add the tablespoons of extra virgin olive oil and once hot, add the vegetables, it is not necessary to cut them because they already come in cubes, perfect to save time. We cook for 5 minutes stirring with a spoon from time to time and halfway through cooking, add the soy sauce and a little salt (very little because it gives it a salty point). Once the process is complete, we reserve.

Preparation of the dressing

The  vinaigrette  is one of the most international and most versatile sauces in the world. This basic dressing has been used for many years to flavor and flavor salads. The proportions will depend on the taste of each one, the type of oil, the vinegar (which I have replaced with soy) and the ingredients used can change the intensity of the flavor.

• In a glass add a pinch of salt and freshly ground black pepper. We introduce the extra virgin olive oil and the soy sauce.
• We introduce the tablespoon of honey and add the hazelnuts and pine nuts to the previous sauce.
• Stir vigorously until tied. We reserve.

Final assembly

1. We add the dressing to the salad that we have chosen and mix carefully.
2. We place with the help of a metal ring, if you do not have the trick of the plastic ring of a 2-liter soda bottle, we cut with the height that we like. I have made a pack of metal plating rings quite inexpensive in a hardware store, I recommend it because you will win in the presentation. We place the sauteed vegetables in the 4 dishes at the bottom of the ring.
3. We assemble the salad with the previous ingredients, the Wok vegetables at the bottom of the plate, the salad on top and the pieces of cheese on top. It only remains to serve it and … to enjoy this refreshing and complete salad!

Remember that you can find many more salads in the  recipes for yummy salads .