4 Firm ripe pears (peeled, cored and thinly sliced)

Juice from 1 lemon

1 lb. Carando® Sweet Capicola, thinly sliced

3 oz. Gorgonzola cheese, crumbled

3 tbs. heavy cream

1/4 cup walnut halves, toasted

Toss pear slices in lemon juice to prevent browning. 

Arrange slices in circular pattern on 8 small plates. Quarter-fold each slice of Carando Capicola; arrange 2 to 3 slices in center of pear slices. Combine cheese and cream in small bowl or top of double boiler. Heat over pan of simmering water, stirring until cheese is melted and sauce is smooth. Drizzle over top of capicola and pears. Garnish with toasted walnuts.