1 tub of Paysan Breton Cream Cheese with French Sea Salt
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 Cream Cheese with French Sea Salt 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!