Insalata di Pere e Gorgonzola

Ingredients

Instructions

1. 1

   Wash and dry the rocket thoroughly so the dressing will cling instead of sliding off. Halve, core, and thinly slice the pear; if you want a neater presentation, leave the peel on for color and texture. Crumble the Gorgonzola into bite-size pieces and roughly break the walnuts with your hands.

2. 2

   In a small bowl, whisk the olive oil, lemon juice, honey, salt, and black pepper until lightly emulsified and glossy. Taste the dressing: it should be balanced between sweet, sharp, and savory; adjust with a few extra drops of lemon if the pear is very sweet.

3. 3

   Place the rocket in a mixing bowl and drizzle over about two-thirds of the dressing. Toss gently just until the leaves are lightly coated; overdressing will weigh the salad down.

4. 4

   Divide the dressed rocket between 2 plates. Arrange the pear slices over the top, then scatter over the Gorgonzola and walnuts. Spoon over the remaining dressing and finish with an extra twist of black pepper if desired. Serve immediately while the leaves are crisp and the pear is fresh.

Nutrition per serving

Notes

• •For the best texture, choose a pear that is fragrant and just ripe; overly soft pear will bruise and turn mushy in the salad.
• •If you prefer a milder blue-cheese flavor, let the Gorgonzola sit at room temperature for 5 minutes before crumbling so it blends more smoothly with the dressing on the plate.
• •This salad pairs well with crusty bread or as a starter alongside risotto or grilled vegetables.
• •To make it feel more substantial, add a few thin shavings of fennel or a small handful of cooked farro, though that will change the nutrition and timing.

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