Pear carpaccio
One of the easiest and richest salads you will prepare this summer and to which you can add or remove ingredients depending on what you have in the fridge.
Ingredients
3 pears
6 sun-dried tomatoes in olive oil
A handful of arugula leaves
100 g of gorgonzola cheese
100 g of walnuts
3 tablespoons honey
100 g of Serrano ham
For the dressing
3 tablespoons of extra virgin olive oil
1 teaspoon Dijon mustard
The juice of half a lemon
Preparation
In an Efficient pan , caramelize the walnuts with honey until golden. Place them on a baking tray lined with baking paper and separate them, being careful not to burn yourself. Let them cool so that the caramel hardens.
We prepare the dressing by mixing the oil, mustard and lemon. We set aside.
We cut the pears into very thin slices and place them on the serving plate.
Place the arugula leaves, dried tomatoes and some pieces of gorgonzola cheese cut into squares on top.
We finish with the caramelized walnuts. Using a small spoon, we pour the dressing over the pears.
