Chicory salad with cheese and pear


chicory leaves or wild mustard
pear ripe, large, peeled and seeds and cut into cubes the size of 1 cm – 1 pc.
Vegetable oil – 2 tbsp. tablespoons
walnuts, peeled – 1 cup of
lemon juice – 1 tbsp. spoon
Gorgonzola, crumbled – 200 grams of
vegetable oil – 1/2 cup
wine vinegar white – 1/4 cup
mustard ready – 1 tbsp. teaspoon
ground black pepper


Cooking method:

Nuts fry in vegetable oil until golden brown and dry on a napkin.
Sliced pear mixed with lemon juice and sauce.

In a salad bowl put the washed leaves of chicory or wild mustard, to them – in salads, sprinkle with nuts, cheese and serve immediately to the table.

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