Roquefort toasts with peppered pears

• just-ripe pears2

  cored, then each cut into 8

• mild olive oil↗1 tsp tsp
• peppercorns↗

  crushed (we used a mix of colours)

• roquefort↗85g g
• double or whipping cream↗5 tbsp tbsp
• handfuls baby salad↗2

  leaves

• slices from sourdough bread

  loaf, halved and toasted just before serving

• walnut oil↗1 tsp tsp
• mild olive oil↗2 tsp tsp
• wine vinegar↗1 ½ tsp tsp

  (red or white)

• honey↗½ tsp tsp

Step-by-step instructions

1. 1

   Heat a griddle pan until very hot, brush or toss the pears with a little oil, sprinkle with the crushed pepper, then griddle for 1-2 mins on each side until nicely striped.

2. 2

   Put the cheese into a mixing bowl, break it up a little with a wooden spoon, then beat it until almost smooth. Very softly whip the cream in a small bowl, then fold into the cheese and spoon into 2 small ramekins or pots.

3. 3

   Whisk the dressing ingredients together with some seasoning, turn the leaves in the dressing a few times to coat, then serve with the toasted sourdough, griddled pears and the cheese.