spread out in a star shape on a flat plate. Cut the fennel into narrow slices, coat with a marinade of olive oil, salt, balsamic vinegar and pepper and arrange like the pear wedges.
Let the plucked Gorgonzola melt in hot milk, refine with chopped herbs, salt and pepper and nap over the arranged leaf salad.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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