Delicious combination. Walnut seasoning intensify the flavour. Toasted and caramelised walnut bring some crunchiness!
For 2 persons
1 big pear
100 g roquefort
12 quail eggs
50 g walnuts
1 tablespoon honey
1 teaspoon of Dijon mustard
salt and pepper
Wash and cut in slices the chicory. Pour one in each serving plate.
Peel the pear and thinly slice it. Add it on top of the chicory.
Crumble the roquefort.
Cut the walnuts in small pieces put them in a frying pan on medium heat for a few minutes. Pour the tablespoon of honey, mix well and let it cook for 1-2 minutes or until it is caramelised. Remove from the heat and let it cool down.
Boil the quail eggs for 1 minute in boiling water. Stop the heat and let them 30 seconds in the water. Change the hot water with cold water and gently peel off the eggs. Add them into the plates.
Sprinkle the caramelised walnuts on top.
Whisk the mustard, the juice of half a lemon and the 2 tablespoons of walnut oil together. Pour on top of the salad before serving.