Escarole blue cheese and pear with walnut oil


1 bunch of escarole
1 bosc pear
Juice of one lemon
100 g Ermite blue cheese from Abbaye St-Benoît-du-Lac (or other blue cheese), crumbled
½ cup (125 mL) walnut, lightly roasted
3 Tbsp (45 ml) Maison Orphée Walnut of Périgord oil
3 Tbsp (45 mL) Maison Orphée Organic Extra Virgin Olive oil
1 Tbsp (15 mL) Maison Orphée Organic White Wine vinegar
Sea salt and ground pepper to taste


Wash and dry the escarole and place in a salad bowl. Slice the pear and mix with the lemon juice. Roast lightly the walnuts in a frying pan. Crumble the cheese. Mix the oils with the vinegar, salt and pepper. Add the vinaigrette to the salad along with the pear, the walnuts and the cheese and toss well.