Ingredients
- 400g sarazzin crozets
- 150g AOP walnut kernels
- 200g sheep’s cheese
- 4 pears from the orchard.
- For the sauce: 4 tablespoons of walnut oil, salt, pepper, a few sprigs of chives.
Preparation
Cook the crozets according to the package instructions then refrigerate for at least 1/2 hour. Peel the pears and cut them into small cubes. Cut the tomme into small pieces. In a large salad bowl, mix the pieces of tomme and pear. Shell the walnuts and add the kernels to the mixture.
Once the crozets have cooled sufficiently, pour them into the salad bowl and mix well.
Season to taste with walnut oil, salt and pepper, then sprinkle with sprigs of chives just before serving.
Bon appétit!
