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Salad of blue cheese, pear and walnut gratin

By Paco Moralès


- 200g "Merci Chef!" blue cheese
- 120g Conference pears
- 60g dried walnuts
- White sugar
- 20g red frisée lettuce
- 20g red oak-leaf lettuce
- 20g fresh spinach

Chop and wash the salad leaves well (red frisée, red oak-leaf and spinach)
Sprinkle the walnuts with sugar and caramelise under the grill, making sure the walnuts are well covered.
Hand-cut the blue cheese into small, irregular dice.
Cut the pear into matchsticks.

For the honey and mustard vinaigrette

-100g extra-virgin olive oil
- 40g white wine vinegar
- 20g mustard
- 20g honey
- Salt

Put the mustard, honey and vinegar into a bowl and mix well.
Add the olive oil and whisk it into a vinaigrette. 
Set aside in the refrigerator.

Garnish and presentation

Put the mixture of salad leaves into a soup dish as a base.
Divide the blue cheese across the surface, alternating it with the walnut gratin.
Finish by pouring the honey and mustard vinaigrette over it and arranging the pear matchsticks on top.

Eurial products needed for this recipe :

IQF Blue Cheese Crumble

How to cook our cheeses and creams.

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