Galbani Dolcelatte, Pear and Pine Nut Salad

First wash the pears and dry well. Cut the pears into small chunks and place them in a frying pan with sunflower oil and cook until golden.

Prepare the dressing by whisking together the balsamic vinegar, honey and extra virgin olive oil. Season generously with salt and pepper.

Once the pears are cooked arrange on a serving plate with the green leaf salad, croutons, pine nuts and half the dressing. Cut the Galbani Dolcelatte into small chunks and stir into your salad. Add a drizzle of the remaining dressing on top before serving.