Pear, Gorgonzola, and Hazelnut Bundles

• 8 ounces gorgonzola, at room temperature, crumbled
• 4 tablespoons unsalted butter, at room temperature
• 12 cup toasted skinned chopped hazelnuts
• 3 medium bartlett pears, halved and cored
• 1 tablespoon fresh lemon juice
• 20 thin slices prosciutto
• 3 ounces fresh baby arugula, washed and dried

1. Mash together the gorgonzola and butter in a bowl with a fork until well combined; stir in the hazelnuts; set aside.
2. Slice each pear half lengthwise into 9 slices; place the pear slices in a medium bowl with the lemon juice and cover with water to prevent browning; set aside.
3. Working with 1 slice at a time, cut the prosciutto lengthwise into 1-inch wide strips (should be about 3 strips per prosciutto slice).
4. Space the strips 2 inches apart on a work surface.
5. Remove a slice of pear from the water, pat gently with a paper towel to dry, adn spread a scant teaspoon of the cheese mixture on the pear slice.
6. Lay the pear slice crosswise at one end of a prosciutto strip.
7. Arrange 3 arugula leaves atop each pear slice; roll up prosciutto around the pear tightly, so that the prosciutto is holding the pear and arugula securely.
8. The arugula should peek out on either side of the prosciutto; transfer to a platter.
9. Can be made 1 hour ahead; cover rolls tightly and refrigerate.

gorgonzola, unsalted butter, hazelnuts, bartlett pears, lemon juice, thin, baby arugula

Taken from www.food.com/recipe/pear-gorgonzola-and-hazelnut-bundles-329594 (may not work)