Recipe: Pear and Fourme d'Ambert Verrines

1- Wash and peel the pears.

2- Cut them into cubes and coat with lemon juice to prevent them from browning.

3- Cut the Fourme into cubes of the same size as the pears.

4- Slice the ham into strips.

5- Shell the walnuts and crush them, reserving 4 kernels for garnish.

6- Make a vinaigrette with the vinegar, pepper and walnut oil.

7- Put all the ingredients in a bowl and add the vinaigrette and mix gently.

8- Transfer to verrines and decorate with walnut kernels and enjoy...