Chicory Boats with Cream Cheese

Ingredients

• 1 pear
• 40 g walnut kernels
• 2 tbsp honey
• 0.5 lemon (juice)
• 16 large chicory leaves
• 350 g cream cheese

Instructions

1. 1.

   Wash the pear, halve it, remove the core and slice the halves into thin slivers. Roughly chop the walnuts. In a bowl whisk together the honey and lemon juice, then fold in the pear slices with the nuts. Let stand for about 10 minutes.

2. 2.

   Rinse the chicory leaves, trim them, and shake off excess water. Spread cream cheese on each leaf, top with the pear slices and walnuts, drizzle the remaining sauce over the boats, and serve.