Pasta Salad with Blue Cheese, Arugula and Walnuts
Cook pasta in a large pot of boiling salted water until al dente, drain, rinse with cold water and drain well.
Rinse arugula, spin dry and trim.
Rinse apples, pat dry, cut into quarters, remove core and cut into thin slices. Mix immediately in a bowl with 1 tablespoon lemon juice.
Rinse celery, coarsely chop leaves and cut stalk at an angle into thin slices.
Remove rind from cheese and cut into cubes.
Toast walnuts in a dry skillet until fragrant, remove, allow to cool and chop coarsely.
Peel onion and cut into narrow slices.
Mix oil in a bowl with remaining lemon juice and vinegar and season with salt and pepper.
Mix all prepared ingredients in a large bowl, cover with vinaigrette, mix again and serve served on plates.