Pear, Rocket and Gorgonzola Salad

Ingredients

• 3 pieces ripe pears
• 120 g rocket
• 150 g gorgonzola dolce
• 60 g hazelnuts, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 4 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 0.5 tsp black pepper

Steps

1. 1
   Use pears that yield slightly at the neck — hard pears bring nothing to this salad and overripe ones fall apart.
2. 2
   Quarter, core and slice them thinly, then brush with the lemon juice to keep them pale.
3. 3
   Toast the hazelnuts, rub off the skins in a cloth and chop them roughly.
4. 4
   Whisk the balsamic vinegar with the honey until dissolved, then whisk in the olive oil.
5. 5
   Dress the rocket lightly in a bowl and spread it over a platter.
6. 6
   Lay the pear slices over the leaves and dot the gorgonzola around in soft spoonfuls rather than tossing it through.
7. 7
   Scatter the hazelnuts, grind over black pepper and serve immediately before the rocket wilts.