• I sear the pear before baking so they caramelize in the oven.
• I soften the gorgonzola further with homemade crème fraiche. brush garlic olive oil and spread cheese down. Parmesan and pears go down next with a small touch of parm on top to help hold the pears down. Bake (optional terragon…just a little, trust me).
• Arugula top with chopped roasted pecans and walnuts. Drizzle lightly with EVOO.
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Thanks, Jeff Hertzberg]]>