Spinach Salad with Stuffed Pears

Name: Spinach Salad with Stuffed Pears
Yield: 8
Ingredients: 6 cups of baby spinach leaves, washed and drained; 1 1/2 cup of chopped nuts; 1 cup of frozen red fruits; 1/2 cup of grated cheese; 1/2 cup of vinegar; 4 tablespoons of olive oil; 2 tablespoons of lemon juice; 70g of gorgonzola; 50g of mascarpone; 4 ripe pears; 1 lemon; Salt and black pepper, to taste

1
6 cups of baby spinach leaves, washed and drained
2
1 1/2 cup of chopped nuts
3
1 cup of frozen red fruits
4
1/2 cup of grated cheese
5
1/2 cup of vinegar
6
4 tablespoons of olive oil
7
2 tablespoons of lemon juice
8
70g of gorgonzola
9
50g of mascarpone
10
4 ripe pears
11
1 lemon
12
Salt and black pepper, to taste

Ingredients

1
6 cups of baby spinach leaves, washed and drained
2
1 1/2 cup of chopped nuts
3
1 cup of frozen red fruits
4
1/2 cup of grated cheese
5
1/2 cup of vinegar
6
4 tablespoons of olive oil
7
2 tablespoons of lemon juice
8
70g of gorgonzola
9
50g of mascarpone
10
4 ripe pears
11
1 lemon
12
Salt and black pepper, to taste

Directions

1
Place the red fruits, vinegar, and grated cheese in a saucepan
2
Simmer for 10 minutes over low heat
3
Remove the foam that forms and mash the fruits with a fork
4
Let it cool down
5
Mix the lemon juice, salt, and olive oil
6
Beat until smooth
7
Mix the gorgonzola and mascarpone
8
Season with black pepper and add half cup of chopped nuts. Reserve
9
Wash the pears, dry them, cut them in half, and remove the cores, forming a cavity
10
Rub the lemon to prevent the fruit from darkening
11
Distribute the cheese mixture over the cavities and refrigerate
12
The pears can be served chilled or at room temperature
13
If preferred warm, place them in the oven for 5 minutes at high heat, just before serving
14
In each plate, arrange a portion of spinach and place a pear half in the center
15
Drizzle with the sauce and sprinkle with nuts.