Ingredients:
- Spinach leaves,
- 1 red chicory,
- 2 celery stalks,
- 80 g Gorgonzola cheese,
- 5 Ginos champignon caps (COD. 01107),

- Extra virgin olive oil (COD. 02201), salt, pepper and mustard as required.

1. Cut the spinach into thin strips.

2. Peel the celery using a potato peeler and use it as a spoon for Gorgonzola cheese.

3. Cut the second celery stalk obtaining two thin slices and put them in a container with water and ice.

4. Cut two champignon mushroom caps into thin strips.

5. Peel the red chicory and put the leaves aside.

Compose the dish in this way:
1. Place the red chicory leaves, the spinach slices and the celery stalk with Gorgonzola at the centre of the plate.
2. Cover it with other spinach strips, place the celery strips and lay a champignon cap down on it.
3. Insert the other champignon slices in between the red chicory.
4. Season it with salt and pepper.
5. Finally decorate it with mustard, creating a figure at your choice.