How to make
Cut the tomato and avocado into cubes and the onion into thin crescents.
Place them in a deep salad bowl and mix them with the mix of fresh salad leaves.
Crumble the sheep's cheese (it should be drier for this purpose). Pour all the seeds and pine nuts, season with salt, olive oil and balsamic vinegar and mix everything to distribute the ingredients evenly.
Cut the gorgonzola into pieces and arrange them casually on top of the salad.
Serve it on its own or as a side dish to your favorite dish.
Note: In this salad, I prefer the nuts and seeds raw, it's healthier and more healthy, but if you wish, you can roast them in advance.
Enjoy your meal!
