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Pear Carpaccio


(for two):

  • two pears peeled
  • 30 g Gorgonzola cheese
  • 30 g walnuts
  • rocket and baby spinach leaves
  • 1 spring onion finely chopped
  • 2 tsp honey
  • lemon juice 1/2 lemon
  • 3 walnut kernels ground
  • Maldon salt
  • Ground black pepper


  • Thinly slice each pear and place the slices on two round plates.
  • Top with crumbled Gorgonzola cheese, whole walnut kernels, baby spinach, then add the spring onion and rocket leaves.
  • Make a dressing by mixing the honey with lemon juice and grounded walnuts. Add the dressing on top of the carpaccio.
  • Season with Maldon salt and black pepper to taste.