Ingredients:

• 3 Rochas Pears
• 200 g wild arugula
• 150 g of lettuce
• 1 Avocado
• 1 bunch of thyme
• 1 piece of cheese (preferably from the Azores)
• Nuts q.s.
• Balsamic vinegar to taste
• Garlic q.s.
• Olive oil q.s.
• Salt flower q.s.
• Black pepper q.s.

Preparation:

Wash the pears and cut them into slices (with skin). Place them in a bowl and season with olive oil, fleur de sel, pepper and grill for 2 minutes on each side, on a previously heated grill.
Prepare the Vinaigrette, adding the thyme leaves, olive oil, balsamic vinegar, fleur de sel, and pepper.
In a bowl, add the lettuce, arugula, avocado previously cut into pieces and lightly chopped walnuts. Dress the salad with the vinaigrette.
Plate the pear and place the salad on top. Decorate with chopped walnuts.