Mixed salad leaves
Extra virgin olive oil
In a dish prepare a vinaigrette adding the liquid of Morgan’s PinKimonio with extra virgin olive oil, salt and pepper. Cut the apples into thin slices and the Roquefort into cubes. Make the salad by putting the mixed salad leaves, the slices of apple and the Roquefort on to the plates. Dress with the vinaigrette and decorate with the PinKimonio and with edible flowers.