The ingredient which looked like an avocado from a few days ago was actually a d'anjou pear. We peeled the pear and charred the outside. This created a flavor similar to that of a campfire roasted marshmallow. We partnered the pear with the elements of a cheese board: nuts, dried fruits and cheese. The cheese is a mosaic of Chiriboga blue from Bad Oberdorf, Germany. The dried fruit is charred dates pounded thin into a mosaic similar to the cheese. The nuts are grated raw peanuts for their nutty and grassy notes. The pear half is hollowed and charred and then brushed with lemon oil. Finally we finish the plate with a few drops of reduced minus 8 vinegar. The dish was exciting to create and delicious to eat. We are looking at further uses for this pear disguised as an avocado, but for now it does quite well on our cheese board.