Pear salad with gorgonzola, walnuts and arugula

Ingredients:

• 4 ripe Komis pears
• 1 tbsp. salt + a pinch
• 1 cup of sugar
• 1 tbsp. freshly squeezed lemon juice
• 1/4 cup walnut oil
• 1 bunch watercress, washed, dried, ends trimmed
• 1 bunch of arugula, washed, dried, stems trimmed
• 1/4 cup fresh basil leaves
• 110 g gorgonzola, crumbled (rind removed)
• 0.5 cups toasted walnuts, coarsely chopped
• 2 tablespoons of orange honey
• 0.5 cups edible flowers, such as sage, eruca flowers, rose petals, or nasturtiums
• Grapes, for serving

Preparation:

1. Preheat the oven to 150°C (300°F). Cut the pears in half lengthwise. Rub each half with a pinch of salt. Line a baking sheet large enough to accommodate the pears with parchment paper and sprinkle the paper with sugar. The layer should be 0.3 cm thick.
2. Place the pear halves cut-side down on the sugar and bake for 1 hour. When the pears are cool enough to handle, core them and slice them crosswise into 0.3 cm thick slices.
3. Pour lemon juice into a salad bowl and toss with salt and pepper, then stir in the oil. Arrange the pear slices, 1 pear per plate, in a single layer in the center of the plate, leaving an 8 cm (3 in) opening in the middle for the salad. Sprinkle the pears with cheese, then walnuts, and drizzle with honey.
4. Place the watercress, arugula, and basil in a salad bowl and toss with the dressing. Arrange the salad in the center of the pears. Garnish with flowers.