Roast beef carpaccio with gorgonzola potato salad

Ingredients:

• 340 g thin slices of rare roast beef
• 450 g fingerling potatoes, cut in half lengthwise
• 1 cup crumbled Gorgonzola Dolce (100 g)
• 3 tbsp. l. grated parmesan
• 2 tbsp. Greek yogurt, 2% fat
• 1 clove of garlic
• 250 gr. lettuce mixture (8 tbsp.)
• 1/4 cup canned peppadew peppers, drained and coarsely chopped
• 2 tbsp coarsely chopped fresh parsley

Preparation:

1. Place the potatoes in a medium saucepan filled with cold, salted water. Bring to a boil over medium heat and cook until tender when pierced with a fork, about 15 minutes. Drain and rinse the potatoes under cold water; transfer to a large bowl.
2. In a blender or food processor, pulse 1/2 cup Gorgonzola, Parmesan, yogurt, garlic, and 1/4 cup water until smooth; season with salt and pepper to taste. Add half the dressing to the potatoes along with the salad greens, pickled peppers, and parsley; toss to combine.
3. Divide the roast beef among four plates. Serve with the salad and drizzle with the remaining dressing. Sprinkle with 1/2 cup of Gorgonzola.