Venere rice salad with apples and cheese

first courses
199 calorie a porzione
Ingredients for 4:
300g Venere rice
150g Puzzone di Moena cheese
1 Melinda Golden Delicious
2 hearts of green celery
50g of shelled walnuts
extra-virgin olive oil
salt and pepper

Boil the rice in a pan, 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