Ingredients for 4 people
4 small Robiola Osella
40 g walnuts
1/2 a lemon and 1/2 a garlic clove
30 g of extra virgin olive oil
100 g of rocket
freshly ground black pepper
Grate the zest of a lemon and squeeze the juice from the flesh; chop the walnuts with the garlic, put it in a bowl, add the lemon zest, oil and pepper, and leave the flavours to mingle.
Wash the pears thoroughly, cut them in half, take out the core and cut the pear into slices, leaving the skin, and squeezing over the lemon juice to stop them from turning brown.
Arrange the rocket and sliced pear on four plates, place the Robiola on top and complete with the walnut condiment.