Roast Mushroom And Blue Cheese Tartine With Pear & Witlof Salad Recipe

Ingredients For Roast Mushroom And Blue Cheese Tartine With Pear & Witlof Salad Recipe

• 8 Field mushrooms or flat mushrooms, trimmed
• 60 milliliter Extra virgin olive oil
• 80 gram Soft gorgonzola, crumbled
• 1 tablespoon Fresh thyme leaves
• 85 gram Walnuts, toasted
• 1 cup Fresh mint leaves
• 2 teaspoon Honey
• 2.5 tablespoon Lemon juice
• 1 Witlof, thinly sliced
• 1 Red pear, cut into matchsticks
• 8 Slices sourdough bread, toasted