This was one tasty salad-- I was a little light on the greens for the amount of pear, but the pear itself was very good, with sweet soft pear flesh, crunchy nuts, and rich salty cheese. My market didn't have gorgonzola dolce, so I went with full-on regular gorgonzola-- a good move, I love strong blue cheese. Also, my pears were soft-ripe, so I didn't bother with the baking step, I just gobbed the filling in and toasted it. It was very tasty-- and the pancetta crisps were a good accent.
COOK THE ISSUE 2010
Cook the Issue 2010: Gorgonzola and Pecan Stuffed Pears with Pancetta Crisps and Salad
By Pielove, member
November 10th, 2010
Recipe Used: Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps and Mâche
posted in: Gallery, Cook the issue 2010
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