Roasted pear fans with whipped mild gorgonzola, balsamic red onion and toasted walnut

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper.

2. 2

   Cut the pears in half lengthwise and remove the cores. Place each half cut-side down and make thin parallel slices without cutting all the way through the top end so they stay intact. Gently press to fan them open.

3. 3

   Arrange the pears on the tray, brush them with 10 ml olive oil (2 tsp), and season with half of the salt, the black pepper, and the lemon zest. Roast for 18 to 20 minutes at 200 °C / 400 °F, until tender but still holding their shape.

4. 4

   While the pears roast, heat a small skillet over medium heat. Add the remaining 10 ml olive oil (2 tsp) and the red onion. Cook for 4 minutes, stirring.

5. 5

   Add the balsamic vinegar, 1 teaspoon of the honey, the remaining salt, and the thyme leaves. Cook 4 to 5 minutes more, until the onion is glossy, tender, and lightly glazed. Keep warm.

6. 6

   Toast the walnuts in a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly, until fragrant. Remove from the heat and let cool.

7. 7

   In a bowl, combine the mild gorgonzola, Greek yogurt, cream cheese, and the remaining teaspoon of honey. Beat with a spoon or small whisk until light and smooth.

8. 8

   To serve, spread a generous spoonful of gorgonzola cream on a platter or individual plates. Set a roasted pear fan on top or alongside.

9. 9

   Finish each serving with the balsamic red onion, toasted walnuts, and extra thyme leaves if desired. Serve warm or at room temperature.