Caramelize the sugar in a small saucepan and deglaze with the balsamic vinegar. Peel the pear, cut into eighths, and sauté in the sugar-vinegar mixture for 2 minutes. At the same time, arrange the washed and cleaned rocket salad on the plates, take the pear wedges out of the pot and garnish on the plate. If necessary, add a little vinegar and sugar to the sauce, add oil and season with salt and pepper. Pour the sauce over the salad and finally decorate with pieces of Gorgonzola and the chopped walnuts.
Ingredients
Print Recipe
Pin Recipe