chef’s salad

Ingredients:

2 small pears

gorgonzola cheese

3 slices prosciutto

fresh spinach

cream

candied pecans

tbsp olive oil

Method:

Cut pears in half lengthwise and core, stuff with gorgonzola. Press pear back together tightly, wrap with prosciutto.

Bake at  375 until pears soften. Time depends on ripeness and size of pears. Cool to room temperature.

In small frying pan, crisp chopped prosciutto in olive oil, add ½ cup cream and tablespoon of gorgonzola. Bring to boil until thickens slightly (about 2 minutes). Season with salt and freshly cracked pepper.

Arrange spinach leaves on plate, place pear in centre, sprinkle with candied pecans and pour on sauce. Serve immediately.