For ➍4-6 slices of walnut bread, cut into long triangles*
olive oil
6 small pears, halved
125 g rucola
150 g Gorgonzola, pulled into pieces
50 g toasted pine nuts
1 lemon, halved
Brush the walnut bread with a little oil and grill it until crisp on both sides. Heat a little oil in a frying pan and fry the pears cut-side down until they brown, then flip them and cook the other side for 2 m or until they start to soften. Divide the walnut toast between 4 shallow bowls and heap some rocket on top, then scatter the cheese and pine nuts over.
Add 3 pear halves to each bowl and dress with more olive oil, a squeeze of lemon and seasoning.
*Use brown bread, and add 50 g chopped walnuts.
**Or toast bread, spread with room-warm cheese, push chopped nuts in, and cover with slices of cold pear.
