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Glazed pears with dolcelatte, rocket & pata negra
- 2 small pears , peeled, cored and each cut into six wedges
- sherry vinegar
- 2 tsp Dijon mustard or wholegrain mustard
- 6 large slices pata negra or Parma ham , cut in half lengthways
- 150g dolcelatte
- 24 rocket leaves
Directions:View on BBC Good Food
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