Pear, Walnut, and Fourme d'Ambert Verrines
This appetizer pairs perfectly with a glass of Banyuls.
Roughly chop the walnuts on a cutting board using a large knife. Break up the cheese using a fork and gently mix it with the walnuts. Add the Banyuls wine and mix again.
Cut the pears in half. Peel the pears, remove the center with the seeds, and cut the remaining fruit in cubes. Set aside in a bowl with the lemon juice.
In 4 verrines, alternate layers of pear and cheese. End with a layer of cheese on top. Decorate each verrine with two washed and dried chive sprigs.