Rice, apple and cheese salad

first courses
151 calories per serving
Per 4 persone:
300g Arborio rice
150g Puzzone di Moena cheese
1 Melinda Golden Delicious
2 heats of green celery
30g of shelled walnuts
extra-virgin olive oil
salt and pepper

In a pan boil the rice, drain and cool, either under cold water or, even better, by stirring ice cubes through it.
Once cold, stir in three tablespoons of extra-virgin olive oil.
Cut the apple and the cheese into cubes, cut the celery, complete with leaves, into rounds and crumble the walnuts.
Put all the ingredients into a bowl, stir in the rice and add oil as liked. It is a good idea to let the salad rest for a few hours before serving, to allow the flavours to blend. 


Trentino d.o.c. Chardonnay