Ingredients
- 5 ripe red anjou pears
- 5 cup loosely packed arugula, trimmed, washed and dried
- 4 cup red or white endives, cut into long thin strips
- 1/4 cup extra-virgin olive oil
- 1 pound imported gorgonzola dolce cheese, cut into 1/2 x 1/2-inch cubes or 5 ounces crumbled gorgonzola cheese, domestic or imported
- 1/3 cup toasted pine nuts
- 5 teaspoon vin cotto, saba vinegar, or 25-year-old aged balsamic vinegar
Preparation
Baking Directions:
Note: You will need a Japanese mandoline or other adjustable manual slicer.
Halve the pears lengthwise and remove core with a scoop or teaspoon.
Using aJapanese thin blade knife or mandoline, slice pear halves very thinly into 1/8-inchthickness.
Fan pear slices on dinner plates in a complete circle, leaving center ofplate open for salad.
Add arugula and julienne endives to a bowl and drizzle with 3 tablespoons extra-virginolive oil and the juice of one lemon.
Season with salt and pepper to taste and toss.
Arrange a bouquet of greens in the center of each plate on top of space left wherepears did not overlap.
Cut squares of Gorgonzola cubes and add 4 pieces toeach plate or sprinkle crumbled Gorgonzola on top of pear slices.
Garnish with toastedpine nuts, then drizzle salad and pears with a little vin cotto or aged balsamic.
Serveimmediately.
