4 ripe, juicy pears 4 ounces blue cheese, crumbled (Roquefort, Stilton, or Gorgonzola) 1 tablespoon good quality balsamic vinegar (preferably from Modena) 2 tablespoons good quality extra virgin olive oil Freshly ground black pepper, to taste
Cut the pears into quarters and remove the cores. Cut each quarter in half and arrange on individual salad plates. Sprinkle each plate with 1 ounce of the cheese. Mix the oil and vinegar and drizzle evenly over each plate. Season with a generous grind of black pepper and serve. Enjoy!