If we manage to procure some heart salad, we can make a wonderfully quick and gourmet starter for our dinner guests. The combination of gorgonzola cheese and vinaigrette prepared from walnut oil and pear vinegar makes this dish truly memorable.
Pour the salt and the pear vinegar in a jar for the vinaigrette. Allow time for the salt to melt.
Add the oil, the mustard and the honey, plus a small clove of finely grated garlic and freshly ground pepper.
Close the jar and shake it thoroughly to get the ingredients mixed well enough.
Before you serve it, cut the salads lengthwise in half, snip off the stem ends, as little as what would not cause the leaves to fall apart.
Heat some olive oil in a grill pan and roast the salads on it. Serve it hot, immediately. Dash on the vinaigrette, sprinkle it with the crumbled gorgonzola cheese and the finely crushed walnuts.