1 Roman Lettuce, small and 1 Lollo rosso, small clean, rinse and tear into pieces.
1 apple wash and cut into pieces.
1 onion, red remove the skin and cut into rings.
Arrange everything in a salad bowl.
Roquefort-Sauce:
4 tbsp. Blaufränkisch Selected Harvest Wine-Vinegar season with some salt and pepper and mix with 2 cloves garlic, squasshed. Gently stir in 8 tbsp. Titone Olive Oil using a whisk. Stir in 100g Crème Fraîche together with 200g Roquefort or other blue cheese, squashed season with salt and pepper and pour the sauce over the salad.
6 potatoes, large (one piece about 350 g) clean with a brush and boil in salted water for about 35 minutes.
After the potatoes have cooled down, tear them apart by using 2 forks.
250 g sour cream garnish each potato with 1 tbsp. of sour cream and serve them with the salad.
serves 6
