Pear, Walnut, and Roquefort Verrines | Taste France Magazine
This appetizer pairs perfectly with a glass of Banyuls.
Ingredients
- 0.50 c Grenoble Walnuts and Périgord Walnuts PDO
- 120.00 gr Roquefort PDO
- x 4.00 Conference pears
- 4.00 tsp Banyuls wine
- 0.25 c lemon juice
- 3.00 tbsp chives
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