1 tbsp. cider vinegar
2 tbsp. tablespoon of sunflower oil
1 tbsp. tablespoon of hazelnut oil
2 tbsp. hazelnuts
1 mesclun (for 4 people)
100 g of Bleu d’Auvergne
Sea salt and freshly ground pepper to taste
To prepare the dressing, add the vinegar and oil to a bowl. Mix vigorously until a homogenous dressing is formed. Taste and adjust for seasoning.
Roast the hazelnuts in a dry frying pan. Constantly mix until they’ve taken on a golden color.
Rinse the mesclun and allow to dry.
Cut the cheese into cubes.
Wash, peel and cut the pears in half lengthwise. Seed and slice them.
To serve, arrange the mesclun on 4 plates along with the sliced pears, cheese and dried fruit. Pour over your vinaigrette and serve immediately.