The sweetness of roasted pears blends perfectly with the creaminess of Bleu d'Auvergne cheese and the crunch of hazelnuts and walnuts. Served with a mâche salad dressed with a walnut oil vinaigrette, this recipe is ideal for an autumn or winter starter.
Preheat oven to 180°C (350 °F).
Cut pears in half and remove core with a teaspoon.
Place pears in a dish covered with olive oil.
Chop the walnuts, hazelnuts and Bleu d'Auvergne coarsely. Place the blue cheese in the hearts of the pears, cover with hazelnuts and walnuts. Add thyme and a drizzle of honey. Finish with a few turns of pepper.
Roast in the oven for 15-20 minutes.
Meanwhile, prepare the vinaigrette by mixing vinegar, Dijon mustard and salt. Whisk in the walnut oil to emulsify. Pour over the mâche salad.
Serve the pears still warm with mâche and a few slices of toasted baguette.