3 green peppers
250 g Asiago cheese
Extra virgin olive oil, salt and pepper to taste
Recommended wine Valdobbiadene Prosecco Superiore D.O.C.G. Col del Sol
Boil the eggs, let them rest in cold water, then peel them and keep aside. Wash the lemons and squeeze them. Also wash the peppers, cut them in half, remove seeds and white parts and pass them, placed them in a pan lined with baking paper in the oven at 150 C degrees for fifteen minutes to make them roast. Then remove from the oven, let stand at room temperature and then cut into strips (if you want, gently peel them before cutting). Wash and peel the pears, eliminate the cores and cut the flesh into small cubes spraying with a little lemon juice so they do not blacken. Cut the cheese into cubes after removing the peel. In a bowl pour the left, add a few tablespoons of oil of lemon juice, salt and pepper to taste and whisk with a fork. Pour all ingredients in a salad bowl, toss with the sauce and serve with lemon bringing to the table also a bowl with the eggs cut into wedges. Dial the individual plates with the salad and enrich it with the slices of egg.