Ripe Pear, Walnut and Gorgonzola Salad

A salad of pears and salty Gorgonzola piccante is perfect for lunch.
  • 100g walnut halves
  • 100g rocket, cleaned, dried
  • 4 ripe pears, thinly sliced
  • 1 lemon
  • 45ml extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 250g Gorgonzola piccante, crumbled

Toast nuts in small pan over medium heat until fragrant. Cool.

Combine rocket and pear in a salad bowl. Dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of Gorgonzola piccante and toasted walnuts.

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Ripe Pear, Walnut and Gorgonzola Salad
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