Pears With Cashel Blue Cream and Walnuts

1. 1

   Mash the cream cheese and Cashel Blue cheese together in a bowl with a good grinding of black pepper, then blend in the cream to make a smooth mixture.

2. 2

   Add 1/4 cup chopped walnuts and mix to distribute evenly.

3. 3

   Cover and chill until required.

4. 4

   Peel and halve the pears and scoop out the core.

5. 5

   Put them into a bowl of water with the 1 tbsp lemon juice to prevent them from browning.

6. 6

   To make the dressing: whisk the lemon juice, lemon rind, caster sugar and olive oil together and season to taste.

7. 7

   Arrange a bed of salad leaves on six plates add a tomato to each and sprinkle over the remaining chopped walnuts.

8. 8

   Drain the pears well and pat dry with kitchen paper, then turn them in the prepared dressing and arrange, hollow side up, on the salad leaves.

9. 9

   Divide the Cashel Blue mixture between the six halved pears, and spoon the dressing over the top.

10. 10

    Garnish each ear with a walnut half and a sprig of flat leaf parsley before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.