Salad Of Pear And Gorgonzola, Rye Berries And Lemon-Roasted Nuts

• 1 pear
• 2 gorgonzola good slices of
• 3/4 cup rye toasted whole, kernels / "rye berries."
• 2 handfuls lettuce mixed
• 1 handful walnuts and almonds
• 1 teaspoon grated lemon zest finely
• 1 teaspoon acacia honey
• 1 teaspoon butter
• olive oil
• freshly ground pepper

1. Preheat oven to 375 u0b0F
2. Halve the pear and remove seeds. Top each half with two slices of gorgonzola.
3. Bake the pears for 20 to 25 minutes, until the gorgonzola melted.
4. In a heated pan, melt butter and saute walnuts and almonds, lemon zest and add the honey and cook until the mixture begins to carmelize. Hint: keep warm on low heat, or it will seize and harden.
5. Prepare the rinsed and dried lettuce but tearing into bite size pieces and place evenly over two plates. Hint: if you do not have a lettuce spinner, lay the leaves of the lettuce on a clean kitchen towel, cover completely with the same size of another clean kitchen towel.
6. Roll together and put in fridge. This will dry the lettuce and get it cold for serving. Hint: it is always best to tear lettuce instead of cutting it as the steel will make the lettuce rust.
7. Dry roast the fennel seeds and let cool.
8. Place the half pear with melted gorgonzola on top of the lettuce on each salad base and sprinkle with fennel seeds and lemon-roasted nuts.
9. Drizzle with a little olive oil and freshly ground pepper to taste. Yield 2 servings.

pear, gorgonzola good, handfuls lettuce mixed, handful walnuts, acacia honey, butter, olive oil, freshly ground pepper

Taken from www.yummly.com/recipe/Salad-of-Pear-and-Gorgonzola_-rye-berries-and-lemon-roasted-nuts-1673191 (may not work)