INGREDIENTS
3 ripe Williams pears
Juice of one lemon
90 g of gorgonzola
1 tablespoon of cream
2 tablespoons of chopped walnuts
1 spoons of Lebre Gourmet salt
seasoned new arugula
Olive oil
Raspberry vinegar
6 leaves of peppermint
HOW TO PREPARE
Cut the pears in half. Remove the seeds with a small spoon leaving
a hole slightly larger than a quail egg. Spread lemon on the surfaces to avoid darkening.
Crush the gorgonzola with the cream and add half the walnuts (if you used gorgonzola dolce, don’t use the cream) and stuff the pears.
Sprinkle with half of the Lebre Gourmet salt, and bake it in an oven pre- heated for 15 minutes.
Remove the pears from the oven and spread the remaining walnuts and salt.
Serve on individual plates over the arugula leaves seasoned with olive oil, raspberry vinegar and Lebre Gourmet salt.
Decorate each pear with a pepper mint leaf.
