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Tip! The Swedish blue cheese Kvibille is one of my personal favourites. The taste is lovely and it is delicious to use when cooking as well as on the cheese tray.

SERVES 4

  • 1 box of rocket leaves
  • 150 g (5 oz) blue cheese
  • 150 g (5 oz) coppa di parma
  • 1 tablespoon balsamic vinegar
  • Good quality olive oil
  • Flaked salt
  • Ground black pepper
  1. Rinse, stone and slice the pears.
  2. Grill the pears on a barbecue or in a smoking hot griddle pan.
  3. Put the rocket on a serving plate and sprinkle the grilled pears on top.
  4. Slice the blue cheese thinly and put that and the coppa di parma on top.
  5. Drizzle the olive oil over everything and season with salt and pepper.
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