1 tub of Paysan Breton Mild & Creamy Blue cream cheese
60g Italian Wild Rocket leaves
Crushed Walnut Pieces
Juice of 1 lemon
1 tbsp honey
1. Slice your pears into halves and place them onto a dry preheated griddle pan. Turn occasionally until golden with defined char marks.
2. Place rocket leaves into a mixing bowl and add walnuts, lemon juice, and honey. Drizzle with a generous glug of good quality olive oil.
3. Use salad tongs to place rocket leaves and walnuts onto a plate and place pear halves onto the salad bed.
4. Spoon a good helping of Paysan Breton Mild & Creamy Blue cream cheese into each of the warm pear halves. Sprinkle some more crushed walnuts over the top for decoration, and give one final drizzle of olive oil. Enjoy!