Roquefort Sourdough toast with grilled pears

Pear + Toast

Pear + Toast


2 ripe pears, cored and sliced
1 teaspoon Bel Aria extra virgin olive oil
Peppercorns, crushed
3 ounces Roquefort
5 tablespoons Organic Valley heavy whipping cream
2 handfuls fresh greens
Sliced sourdough bread, toasted


1 teaspoon International Collection walnut oil
2 teaspoons Bel Aria extra virgin olive oil
Napa Valley Naturals red wine vinegar, to taste
Tree of Life Wildflower Honey, to taste


Brush or toss pear slices with oil, sprinkle with crushed pepper and then lay on a hot griddle pan for 1-2 minutes per side, or until nicely striped.

Put Roquefort into a mixing bowl, break it up with a wooden spoon and then beat until smooth. Whip the cream in a small bowl, then fold into the cheese and spoon into 2 ramekins.

Whisk the dressing ingredients together with your favorite seasoning, and toss the greens in the dressing to coat. Serve with toasted sourdough, griddled pears and cheese.