Roast mushroom and blue cheese tartine with pear & witlof salad

Honey adds a hint of sweetness to the walnut pesto and balances the bitter witlof.

Recipe «Roast mushroom and blue cheese tartine with pear & witlof salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 8 field mushrooms or flat mushrooms, trimmed, 60ml extra virgin olive oil, 80g soft gorgonzola, crumbled, 1 tbs fresh thyme leaves, 85g walnuts, toasted , 1 cup fresh mint leaves, 2 tsp honey, 2 1/2 tbs lemon juice , 1 witlof, thinly sliced, 1 red pear, cut into matchsticks, 8 slices sourdough bread, toasted, Mint leaves, extra, to serve.

Ingredients:

• 8 field mushrooms or flat mushrooms, trimmed 
• 60ml extra virgin olive oil 
• 80g soft gorgonzola, crumbled 
• 1 tbs fresh thyme leaves 
• 85g walnuts, toasted 
• 1 cup fresh mint leaves 
• 2 tsp honey 
• 2 1/2 tbs lemon juice 
• 1 witlof, thinly sliced 
• 1 red pear, cut into matchsticks 
• 8 slices sourdough bread, toasted 
• Mint leaves, extra, to serve 

Instructions

1. Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place mushrooms on prepared tray. Drizzle with 1 tbs of the oil and season. Top with gorgonzola. Sprinkle with thyme. Roast for 10-12 minutes or until tender.
2. Meanwhile, process the walnuts, mint leaves, honey, 1 1/2 tbs of the lemon juice and 1 tbs of the remaining oil until a spreadable paste forms. Season.
3. Whisk remaining oil and lemon juice together in a bowl. Season. Add witlof and pear. Toss to combine.
4. Divide toast among plates. Spread with walnut mixture. Top with witlof salad, mushrooms and mint.