Pear, Roquefort & Walnut Verrines delicate and flavorful

1 Peel the pears, remove the core, cut them into small pieces, cook them on low heat in a saucepan by adding the sherry vinegar and sugar for 5 minutes.

2 Blend until you obtain a syrupy texture.

3 Put in the bottom of your verrines and store in the refrigerator until the compote is well chilled.

4 Then take the roquefort, crumble it and melt it in the microwave.

5 Pepper and salt just a little. Whip the cream into whipped cream.

6 Add the cooled roquefort. Refrigerate.

7 Then take a piping bag and add the whipped cream on top.

8 Finish the decoration by sprinkling with crushed walnuts. It's ready!