This recipe serves: 2

Preparation time: 5 minutes

Cooking time: 10 minutes

You will need:

1. 1 tub of Paysan Breton Mild & Creamy Blue cream cheese
2. 3 Pears
3. 60g Italian Wild Rocket leaves
4. Crushed Walnut Pieces
5. Juice of 1 lemon
6. 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!