100 g of ham (prosciutto, jam?n or other dry cured meat),
150 g of blue cheese,
arugula,
1 tablespoon of butter,
1 tablespoon of olive oil,
1 teaspoon of wine vinegar,
2 tablespoons of cognac,
1 teaspoon of Dijon mustard.
Instructions
Cut large and juicy pears on 8 parts, darings of a serdtsevinka and sprinkle lemon juice that pears didn’t darken.
Cut blue cheese on 16 small pieces. Tear arugula hands.
Pears fry in mix olive and butter a couple of minutes. Add wine vinegar and cognac and simmer 5 more minutes on a slow heat. At the end add mustard, switch off fire and let’s be drawn.
On thin slices of ham lay out the cooled-down pear pieces, blue cheese and leaves of arugula. Curtail ham rolls and lay out on a dish.