Spinach Salad with Stuffed Pear

Name: Spinach Salad with Stuffed Pear
Yield: 8
Ingredients: 6 cups of baby spinach leaves, washed and drained; 1 1/2 cups of chopped walnuts; 1 cup of frozen red fruits; 1/2 cup of grated carrot; 1/2 cup of vinegar; 4 tablespoons of olive oil; 2 tablespoons of lemon juice; 70g of gorgonzola cheese; 50g of mascarpone cheese; 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 cups of chopped walnuts
3
1 cup of frozen red fruits
4
1/2 cup of grated carrot
5
1/2 cup of vinegar
6
4 tablespoons of olive oil
7
2 tablespoons of lemon juice
8
70g of gorgonzola cheese
9
50g of mascarpone cheese
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 cups of chopped walnuts
3
1 cup of frozen red fruits
4
1/2 cup of grated carrot
5
1/2 cup of vinegar
6
4 tablespoons of olive oil
7
2 tablespoons of lemon juice
8
70g of gorgonzola cheese
9
50g of mascarpone cheese
10
4 ripe pears
11
1 lemon
12
Salt and black pepper to taste

Directions

1
1
2
Heat the red fruits, vinegar, and grated carrot in a saucepan
3
Ferment for 10 minutes over low heat
4
Remove the foam that forms and smash the fruits with a fork
5
Let it cool
6
Mix the lemon juice, salt, and olive oil
7
Beat until smooth
8
2
9
Mix the gorgonzola and mascarpone cheese
10
Season with black pepper and add half a cup of chopped walnuts. Reserve
11
3
12
Wash the pears, dry them, cut them in half, remove the cores, and create a cavity
13
Rub the lemon to prevent the fruit from darkening
14
Distribute the cheese mixture over the cavities and refrigerate
15
4
16
The pears can be served cold or warm
17
If preferred warm, place them in the oven for 5 minutes at high temperature just before serving
18
Arrange a portion of spinach on each plate, then place a halved pear in the center
19
Dress with the sauce and sprinkle with walnuts.