1 dl Balsamico vinegar
1 hass avocado
2 tbsp sour cream
12 Mini Kumato’s® (or 4 big Kumato’s)
100 g Gorgonzola
1 small bunch roquette
4 tbsp extra virgin olive oil
Reduce the balsamico vinegar on low heat and simmer until it has reduced by half (like a syrup). Set aside and allow to cool.
Remove skin and stone from the avocado. Puree the avocado with a fork and mix with sour cream, season with salt and pepper.
Cut each tomato in 8 parts, arrange over a plate.
Crumble the gorgonzola in small pieces and divide over the tomato.
Arrange the avocado with a spoon in the middle.
Drizzle the Balsamic reduction and olive oil around the salad and dress with roquette.
*Very nice with roasted garlic bread.