Julli's chicory with pears, raw ham and Gorgonzola dressing

Ingredients for 2 servings:

• 3 chicory, approx. 450 g
• 1 pear(s), approx. 125 g
• 3 slices of raw ham, possibly reduced fat
• 25 ml milk, reduced-fat, or almond milk or similar.
• 70 g yogurt, Greek
• 50g Gorgonzola
• salt and pepper
• lemon juice
• 5 g honey

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the chicory, drain, and cut crosswise into thin strips, and dice the pear. Cut the ham into thin strips or cubes. Then, either mash all the remaining ingredients for the dressing thoroughly with a fork, whisk, or briefly blend in a small food processor or with an immersion blender until a creamy consistency is achieved. For a particularly sophisticated twist, replace the Greek yogurt with, for example, light crème fraîche. Instead of blending the dressing, heat it briefly in a saucepan until the cheese has melted, and serve the salad with the warm dressing. This is obviously a higher-calorie option, but in my opinion, Greek yogurt isn’t really suitable for cooking or heating. Another option is to top the salad with walnuts. Since the chicory and walnuts are both quite bitter, you’ll need to be careful or compensate for them with the other ingredients. 250 kcal per serving