Pear Avocado Carpaccio

For the pear-avocado carpaccio, mix sherry vinegar, pear slaw, mustard and the two oils to make a vinaigrette and season with salt and pepper.Coarsely chop walnuts and toast in a pan without oil. Slice the gorgonzola into shavings with a peeler.

Halve avocados, pit, peel and cut into thin wedges. Wash and dry pears, cut in half, remove core and cut into thin wedges.

Arrange avocado and pear wedges alternately on plates, brush with a little lemon juice and drizzle each with 1-2 tablespoons vinaigrette.Spread Gorgonzola and walnuts on the pear-avocado carpaccio.

Preparation Tip:

Freshly toasted slices of bread go best as a garnish.

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