Zucchini Flower Salad - cooking recipe

Ingredients

12 squash blossoms, cleaned (zucchini flowers)
3 tomatoes, sliced into wedges
100 g Stilton cheese, crumbled
1 pear, cored and thinly sliced
2 tablespoons extra virgin olive oil

Preparation

Bring a pot of water to the boil.
Plunge the zucchini flowers into the water, then into iced water.
Drain, slice in half lengthwise (optional).
Toss with remaining ingredients and serve immediately.