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.
Preparation time
20 min
Ingredients For
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50 gr
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4 teaspoons
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100 gr
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4 sprigs
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100 gr
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4 tablespoons
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2 tablespoons
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Preparation
1
Preheat oven to 180°C (350 °F).
Cut pears in half and remove core with a teaspoon.
2
Place pears in a dish covered with olive oil.
3
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.
4
Roast in the oven for 15-20 minutes.
5
Meanwhile, prepare the vinaigrette by mixing vinegar, Dijon mustard and salt. Whisk in the walnut oil to emulsify. Pour over the mâche salad.
6
Serve the pears still warm with mâche and a few slices of toasted baguette.
