35 min

Roasted Pears with Bleu d'Auvergne and Mâche Salad

Name: Roasted Pears with Bleu d'Auvergne and Mâche Salad
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: 50.00 gr hazelnuts; 4.00 teaspoons honey; 100.00 gr Bleu d'Auvergne cheese; 4.00 sprigs Thyme; Olive oil; 100.00 gr Mâche salad; Walnut oil vinaigrette; 4.00 tablespoons walnut oil; x 4.00 Poires françaises; 2.00 tablespoons raspberry or fig vinegar; 1.00 tablespoons Burgundy Mustard PGI; Salt & pepper; 50.00 gr Grenoble Walnuts and Périgord Walnuts PDO

Par Géraldine Leverd, Food Blogger

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.

Temps de préparation

20 min

Ingrédients Pour

hazelnuts 50 gr
honey 4 teaspoons
Bleu d'Auvergne cheese 100 gr
Thyme 4 sprigs
Olive oil
Mâche salad 100 gr
Walnut oil vinaigrette
walnut oil 4 tablespoons
Poires françaises

x 4 Voir la fiche
raspberry or fig vinegar 2 tablespoons
Sauces & condiments

Moutarde de Bourgogne IGP

1 tablespoons Voir la fiche
Salt & pepper
Noix de Grenoble et du Périgord AOP

50 gr Voir la fiche

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Préparation

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.