RECIPE SERVES 4
100 g DORBLU Classic cut into small pieces
1 head of lettuce (batavia, iceberg or endive)
1 red onion
50 g shelled walnuts
salt and pepper
Rinse, dry and cut the lettuce leaves. Rinse the tomatoes, remove the core and cut them into wedges. Clean the onion and cut it into half rings. Chop the walnuts.
Mix all ingredients with oil, add salt and pepper to taste.