Ingredients
- 2 beurre bosch pears
- 1 lemon
- 4 ounce gorgonzola
- 7 ounce spinach leaves
- 8 slice pancetta
- 8 slice saffron threads
- 2 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
Preparation
Baking Directions:
Medium heatOpen grillIn the KitchenHalve pears lengthwise and remove stems and seeds.
(This is best done with a Parisienne cutter and a sharp knife.)
Slice pears into lengths 1cm (1/2 in) thick.
If you are not doing the barbecuing immediately, rub each slice with lemon to prevent browning.
Put cheese and spinach leaves in a salad bowl, cover and refrigerate.
At the BarbecueCook pancetta on the open grill, turning regularly, until crisp.
The pears must be “flash” barbecued, just to bring out some extra flavour, so spray the slices with the smallest amount of oil and cook them on the open grill for just 30 seconds on each side.
Lift pears from the barbecue to a warm platter and sprinkle immediately with two good pinches of saffron threads.
Take pears and pancetta to the kitchen and arrange on the top of the cheese and spinach.
At the TableDrizzle the salad with olive oil and red wine vinegar and serve at once.
