Cheese and pears with ricotta
- 150 g Chewed up
- 2 Pear conference or buttered hardy
- 1 Untreated lemon
- 200 g Ricotta
- 16 Cerneau de noix
- 1 C. soup Olive oil
- Flower of salt
- Rinse and dry the lemon. Grate finely his zest over a bowl. Add the ricotta and 1 tbsp. tablespoon of olive oil. Pepper. Crush the mixture with a fork.
- Peel and seed the pears. Cut them into slices. Sprinkle with lemon juice.
- Rinse and squeeze the lamb's lettuce. Put it in a bowl. Season with 2 pinches of fleur de sel and sprinkle with a drizzle of walnut oil and olive oil. Pepper to the mill. Turn quickly. Stand on the plates with pears and kernels of crushed nuts. Spread the lemon ricotta. Serve immediately.