Bleu d’Auvergne
Pear and Bleu d'Auvergne Salad

Pear and Bleu d’Auvergne Salad


  • 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
  • 2 pears
  • 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.

Serves: 4

Preparation time: 15 min

Cooking time: 1 min

Difficulty level: Easy