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Italian salad from conference and gorgonzola
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Ingredients
Directions
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Heat the oven and bake the bread according to the instructions on the package.
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Roast the hazelnuts in a dry frying pan and chop them roughly.
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Peel the celery with a peeler and cut into thin slices.
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Cut the gorgonzola into small cubes and divide into quarters.
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Cut the pears in half lengthwise without peeling and remove the core.
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Cut a small slice of the outside of the pear at the height of the core for stability and place the pears with the skin down on the cutting board.
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Press the gorgonzola into the places where the cores were.
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Pick up the pears and dip the gorgonzola in the chopped hazelnuts.
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Put them on the plates with the hazelnuts up, drizzle with the celery, leftover hazelnuts, freshly ground pepper and olive oil.
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Serve with the bread.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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