Roasted Pear with Arugula and Bleu d’Auvergne

Remove the peel from the pear and cut into wedges. Sprinkle with the juice of one lemon. Melt the butter in the frying pan and add the sugar. Dab the pear wedges on a paper towel and add to the frying pan. Fry them all around and season with salt and pepper and add the nuts.

On a plate, arrange the cleaned and washed leaf lettuce in the middle of the plate. Place the pear wedges on top. Extinguish the frying pan with port wine, add walnut oil and balsamic vinegar and pour this mixture over the lettuce with the pears. Crumble the cheese apart and spread it evenly around it.

Tip: The Bleu d’Auvergne is only mentioned as an example, you could also use other good goat cheese or blue cheese varieties.

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