Roquefort Pâté


Rating: 3.50 / 5.00 (4 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:















Instructions:

For the Roquefort pâté, finely chop the shallots and thyme, mash the Roquefort with a fork and mix it all together with the crème fraîche and cream cheese. Pour the cheese mixture into serving dishes and refrigerate for 2 hours.

Cut the pears in half, cut out the core and cut them open in a fan shape. Immediately sprinkle with a little lemon juice to prevent browning.

Mix a vinaigrette of oil, vinegar, pepper and salt and toss the lettuce leaves through.

Arrange the lettuce on plates. Place a pear fan on the edge of each and decorate with cranberries.

Carefully slide the cheese out of the mold and serve the Roquefort pâté on the leaf salad.

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