Salad with emmer pears and Gorgonzola

Rinse the emmer and boil it in salted water for approximately 45 minutes (or the time specified on the package). Drain it, let it cool down and pour it into a large bowl.
Mix the extra-virgin olive oil with the vinegar, the honey, a pinch of salt and a generous grind of pepper in a bowl and set aside. Wash the rocket, drain it and chop it up roughly. Cut the Gorgonzola into small pieces.
Wash the pears without peeling them. Cut them into sections, remove the core and cut them further into very thin slices.
Add the emmer, the rocket, the pear slices and the Gorgonzola pieces, dress with the honey sauce and serve. If you like, you can add 4-5 roughly chopped walnut kernels.

Orvieto

Spring vegetables salad with cubes of Gorgonzola Pdo and yoghurt sauce