Pears, Endive and Dolcelatte

Put the cheese in the fridge for 15 minutes or more to reduce crumbling.

Discard outer leaves of the endives and decompose the rest into single leaves. Peel the pears, cut into quarters lengthwise and remove the core. Cut into smallish cubes, squeeze over the juice of half a lemon and stir to stop discolouring.

Cut the Dolcelatte carefully into smallish cubes, stir in a little olive oil into separate the pieces. Make a dressing with six tablespoonfuls of good olive oil, a tablespoonful of lemon juice seasoned to taste with some salt.

Toss the endive leaves and pears in some of the dressing. Lay out three endive leaves on to a serving plate followed by two or three leaves at right angles. Carefully put the pears and cheese on top.

Spoon on a little more dressing and serve with some lightly toasted ciabatta and olive oil if you like if you like  Zoom  .