La ricetta originale dell'insalata prevedeva l'uso del rafano ... si una parola !! Dove l otrovo io il Rafano ?? Figuriamoci se sanno cosa sia questa cosa straniera ! Ok niente paura con cosa sostituisco ? semplice con del wasabi che si trova senza troppe difficoltà al centro commerciale nella zona dedicata ethnic food, lucky then that was also on offer ... sure the taste is what it is, strong and pungent, but in very small doses can also be used, my curiosity was in knowing how he was next to a salad of apples in browned butter and radicchio, topped with a reduction of wine vinegar and scallion ... strangely I do not like it one bit, not even the girl he liked, while the little appreciated the sauce in question, some of which tastes quite strong, loves the fennel urchins (local vegetable) and mustard in the house that no one appreciates (there is a bottle in the fridge just for him). The souffle was delicious and everyone ate them willingly, my son did not know that there was inside the blue cheese and ate it without farer stories, just finished eating, but I told him I had just eaten the cheese that says not to like, made a face! Proof that "eye has not seen the heart that hurts." C redo to be able to make shots to high souffle, I did some fast but you know it deflate in less than no time, after all that interests us is the flavor of the mica surface, certainly not part of those things to be presented at a luncheon or a dinner party, simply for the fact that deflated because I certainly do not doubt his goodness. The recipes that I have the usual magazine that I use all the time ... I especially liked the combination apple / gorgonzola.
For the apple and gorgonzola souffle : 100 g Gorgonzola, 300 g apples, 2 eggs, 10g of grated parmesan, parsley, 40 g butter, 200 g of milk, 25 grams of flour, salt and pepper. 
For the salad of radicchio and apples : 1 large golden delicious apples, 200 g radicchio (or even more), two shallots, a glass of red wine, apple vinegar, 20 g of butter, two onions, horseradish, salt and pepper.
Procedure:
For the soufflé : Prepare the apples, peel and cut into cubes, place in a saucepan with the shallots, 15 g of butter, saute and add apples, toss in a pan for a few minutes. let cool.
In a saucepan heat the milk, add 25 g of butter and flour and dropped through a sieve and mixing so as not to form lumps, cook like a white sauce, off the heat and add the Parmesan, the egg yolks and parsley chopped, let cool covered with plastic wrap to prevent a crust from forming. Beat the egg whites until stiff, stir the egg mixture has cooled, taking care not to remove everything.
Take the souffle molds, greased and put the apples on the bottom, a slice of blue cheese and cover with the creamy sauce of egg, cover up to three quarters of the molds.
For the salad: Wash and cut the radicchio into strips to make the red part of the leaves in a pan and put the white parts. Cut the apple in obtaining at least 16 slices, place in pan with the radicchio, add the butter and two tablespoons of apple cider vinegar, cook for a while. Place the apples on the leaves of radicchio cooked so raw.
In the same pan, add sliced \u200b\u200bshallots, wine and a tablespoon of apple cider vinegar, leave it all to reduce by two thirds, at this point to drain the shallot and blend with two tablespoons of the cooking liquid, a tablespoon of vinegar, 50 g of olive oil, salt and pepper. Combine a bit of wasabi paste or a little grated horseradish. Divide on plates and add a bit of horseradish sauce.
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