Winter Pear and Gorgonzola with Balsamic Vinegar and Toasted Walnuts, a starter

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

The other kitchen change in place for 2017 is a reduction in meat consumption. The goal is to balance the ratios between omega 6 and omega 3 fats in our diets. Which brings us to this delicious Winter Pear and Gorgonzola Cheese starter plate. It is fresh and delicious! We paired this with a (meatless) main dish salad. 

We had been busy with errands throughout the day, coming home to a relaxed dinner was just the ticket. Our internet was out for most of the day, either from the freezing windstorm during the night or possible damage to the optic cable, we never did know.  

Our recipe, if you will, serves 2, but you can easily multiply for those around your table.

Winter Pear and Gorgonzola with Balsamic Vinegar and Toasted Walnuts

Winter Pear and Gorgonzola with Balsamic Vinegar and Toasted Walnuts

by the seat of my pants

1 firm yet ripe Pear

scant 1/4 c Gorgonzola cheese

scant T olive oil

scant T Balsamic vinegar

scant 1/4 c toasted walnut halves

In a small bowl, mash the Gorgonzola cheese together with the olive oil, to a chunky mass. Cut pear in half, remove stem and core, leaving pear half intact, place each half on individual serving plates.

Divide the Gorgonzola mixture between the pear halves. Drizzle each with the Balsamic vinegar and arrange the toasted walnuts over and around the pear half. 

Enjoy!

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