Pear, Roquefort and Lamb's Lettuce Millefeuille Recipe
Pear, Roquefort and Lamb's Lettuce Millefeuille
Flavors of France
Total time: less than 15 minutes

Prep. time: 10 minutes
Cooking time: None

Difficulty: Easy
Chef's Note

You can serve this dish as a first course, between the main course and dessert (instead of a cheese platter), or as a light dessert.

For 4 servings

- 1 basket of Mache (Lamb's Lettuce) (150 g / 5 oz.)
- 4 small Pears
- 100 g (3 1/2 oz.) Roquefort

- 1 tbsp. balsamic vinegar
- 3 tbsp. olive oil
- Salt and pepper
- As desired: crushed Sichuan pepper, crushed pistachios, crushed pink peppercorns
  1. Peel the pears and slice into rounds about 10 mm (3/8") thick. 
  2. Coarsely crumble the roquefort cheese. 
  3. Reassemble the pears, alternating pear slices with layers of roquefort. 
  4. Place on a plate and drizzle with a little vinaigrette. 

Lamb's lettuce (mâche)

  1. Rinse the lamb's lettuce quickly under water, then dry in a salad spinner. 
  2. Toss the lamb's lettuce in a bowl with the vinaigrette and arrange attractively around the pears. 
More recipe ideas

A recipe from Éric Fairand, Restaurant La Courtine, 15 rue de Strasbourg, Nantes, France
Photo: François Bertram. Styling: Claire Blancherie. Collaboration: Canetti Conseil.

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****