Recipe courtesy of Debi Mazar and Gabriele Corcos
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Total:
10 min
Prep:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Salad: 
Dressing:

Directions

For the salad: Using a mandoline, slice the beets paper thin and arrange artfully on a platter. Core the pear and slice into thin lengthwise slices with a knife. Arrange the pears in fans on top of the beets. Add the gorgonzola dolce and garnish with whole mint leaves.

For the dressing: Combine the extra-virgin olive oil and lemon juice in a small bowl. Mince the thyme and the mint leaves together and add to the bowl. Season with salt and pepper. Whisk to combine. Dress the salad right before serving.

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