Warm Roquefort Cheesecake with Pears in Balsamic Vinaigrette recipe | Delia Smith

Ingredients

• 4 spring onions, finely sliced
• salt and freshly milled black pepper
• 6 oz (175 g) Roquefort
• 3 large eggs
• 8 oz (225 g) medium-fat curd cheese
• 4 oz (110 g) fromage frais (8 per cent fat)
• 1 level tablespoon snipped chives
• 4 oz (110 g) white breadcrumbs
• 2 oz (50 g) Pecorino Romano, finely grated (or Parmesan)
• 1 oz (25 g) melted butter
• freshly milled black pepper
• 4 firm but ripe pears
• 1 tablespoon balsamic vinegar
• 1 fat clove of garlic, peeled
• 1 level teaspoon of Maldon sea salt
• 1 rounded teaspoon mustard powder
• 4 tablespoons extra virgin olive oil