Autumn Salad with Pear and Roquefort

Roquefort and pear, a classic duo that never fails!

This simple and delicious autumn salad is perfect as a starter or a side dish. Its rich and flavorful Roquefort dressing is slightly creamy and sweet. You can also add dried fruits like hazelnuts or walnuts to give it some texture.

Each ingredient has a strong flavor (Roquefort, arugula, pear), but the combination of the three works wonderfully. Roquefort is a blue cheese with a complex and sharp taste, while the pear adds a subtle aromatic dimension. The juicy sweetness of the pear nicely contrasts with the strong, salty flavor of the Roquefort. This contrast creates a balanced and interesting tasting experience. The crunchy texture of the pear complements the creamy and crumbly texture of the Roquefort, resulting in a very pleasant mouthfeel.

Pears have natural sweet notes, which help balance and contrast the salty and tangy flavors of the Roquefort.

Ingredients:

• Salad : arugula, radicchio, or endive

• Roquefort cheese (gorgonzola can also be used)

• A ripe pear

• Mustard

• Salt, pepper

• Olive oil

• Vinegar

• Hazelnuts, walnuts (or other nuts)

• Sugar

Dressing preparation:

In a bowl, mix one tablespoon of Dijon mustard, a pinch of salt, pepper, vinegar, and olive oil (ratio one part vinegar to two parts oil).

Add a pinch of sugar and small pieces of Roquefort. Stir well until the dressing is smooth, slightly creamy, and well combined.

Salad preparation:

Remove the core of the pear using a corer, then slice the pear thinly into rounds with a mandoline or knife.

If you don’t have a corer, simply cut the pear in half lengthwise, remove the seeds with a knife, then slice into half-moon shapes.

Assembly:

Gently toss the salad greens, pear slices, and dressing in a large bowl until everything is well coated. Serve and garnish with nuts such as hazelnuts or walnuts for added texture and crunch.