Blue cheese, pear and honey roasted walnut crunch.

Nothing beats the classic pairing of blue cheese, pear and walnut. This beautiful dish is lightened with the addition of a little ricotta and made a little more special by roasting the walnuts in a little honey and oil. It makes a perfect brunch dish or light lunch.

Serves 1

Ingredients

For the roasted walnuts

5 walnut halves

1 tsp olive oil

1 tsp honey

1 slice sourdough bread

50g gorgonzola dolce

30g ricotta

A little lemon zest (approximately 1/4 of a lemon)

1 ripe conference pear, finely sliced

A little honey for drizzling

Sea salt and black pepper

Green salad to serve

Directions

Preheat the oven to 175 degrees C.

Roasted walnuts

Place the olive oil and honey into a small bowl and mix well to combine.

Season with a little sea salt.

Add the walnuts and mix well to coat in the honey and oil mixture.

Place onto a baking tray and toast in the oven for 5-6 minutes.

Remove and allow to cool slightly.

Place the ricotta, gorgonzola and lemon zest into a bowl and mix well to combine.

Season with black pepper and a little sea salt (not too much salt).

Toast the sourdough, place onto a serving plate and then drizzle over a little olive oil.

Spoon over the blue cheese mixture.

Slice the pear into thin slices (keep 1 or 2 slices aside for the salad).

Arrange the pear slices on top of the blue cheese mixture.

Sprinkle over the roasted walnuts.

Drizzle over a little honey.

Season well with black pepper.

Serve with a fresh green salad (finely slice the remaining pear slices into matchsticks and sprinkle over the salad) dressed with a little olive oil.

Serve immediately and enjoy x