Gorgonzola panna cotta with pear & walnut salad

Gorgonzola panna cotta

• 400 g full cream milk
• 300 g pouring (whipping) cream
• ¾ tsp agar agar powder (see Tips)
• 90 g Gorgonzola cheese cut into pieces (2 cm)

Pear and walnut salad

• 30 g macadamia oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 pinches sea salt to taste
• 2 pinches ground black pepper to taste
• 100 g mixed salad greens
• 1 pear cut into halves, cored and cut into thin slices
• 50 g walnuts