Pear and bitter-leaf salad with Gorgonzola Dolce, ricotta and hazelnuts recipe
Reading now: 573
telegraph.co.ukPear and blue-cheese salad is nothing new, but I find it needs a bit of softening, so I’ve started to make it with ricotta as well.
Get the fresh stuff if you can, as it tastes sweet and milky, which echoes the flavour of the hazelnuts. Pick pears that aren’t hard but aren’t overripe either. Prep time: 15 minutesFourFor the dressingWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
Read more on telegraph.co.uk
The website celebsbar.com is an aggregator of news from open sources. The source is indicated at the beginning and at the end of the announcement. You can send a complaint on the news if you find it unreliable.
