This is the late and very generous Kadesma’s Gorgonzola and Pear Salad that I have made. I like how she wrote out recipes with instructions as you go.
Grill or toast 4 slices of Italian bread til crispy. Arrange on plates or a small platter the arugula,2 thin sliced fennels, pears 2 thin sliced and 200 g. of gorgonzola crumbles. To serve drizzle over a little balsamic white or red and evoo then hit it with salt and coarse cracked black pepper. this will serve 4 as a starter or side dish.
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This must be my interpretation of Kade's recipe since I wrote it in my notes when I saved her recipe
o 1/2 cup walnut or pecan halves, toasted
o about 4 cups arugula or torn salad greens, trimmed washed & dried
o 1/2 cup balsamic or red wine vinaigrette
o 2 to 3 pears, cored & sliced Don't Peel PEARS
o Radish slices
o cuke peeled, seeded and cut in half moons
o peapods sliced on diagonal
o small red onion sliced thin
o 1/4 lb gorgonzola, crumbled