Nothing beats the classic pairing of blue cheese, pear and walnut. This beautiful dish is lightened with the addition of a little ricotta and made a little more special by roasting the walnuts in a little honey and oil. It makes a perfect brunch dish or light lunch.
Serves 1
Ingredients
For the roasted walnuts
5 walnut halves
1 tsp olive oil
1 tsp honey
1 slice sourdough bread
50g gorgonzola dolce
30g ricotta
A little lemon zest (approximately 1/4 of a lemon)
1 ripe conference pear, finely sliced
A little honey for drizzling
Sea salt and black pepper
Green salad to serve
Directions
Preheat the oven to 175 degrees C.
Roasted walnuts
Place the olive oil and honey into a small bowl and mix well to combine.
Season with a little sea salt.
Add the walnuts and mix well to coat in the honey and oil mixture.
Place onto a baking tray and toast in the oven for 5-6 minutes.
Remove and allow to cool slightly.
Place the ricotta, gorgonzola and lemon zest into a bowl and mix well to combine.
Season with black pepper and a little sea salt (not too much salt).
Toast the sourdough, place onto a serving plate and then drizzle over a little olive oil.
Spoon over the blue cheese mixture.
Slice the pear into thin slices (keep 1 or 2 slices aside for the salad).
Arrange the pear slices on top of the blue cheese mixture.
Sprinkle over the roasted walnuts.
Drizzle over a little honey.
Season well with black pepper.
Serve with a fresh green salad (finely slice the remaining pear slices into matchsticks and sprinkle over the salad) dressed with a little olive oil.
Serve immediately and enjoy x