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Blue Cheese and Pears Carpaccio


  • 4 small pears
  • 40 g walnuts
  • 4 sprigs of thyme
  • 100 g blue cheese

For the dressing

  • 6 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp white vinegar
  • 6 tbsp expresso coffee
  • Salt and pepper


  • Roast the walnuts in a pan for 4 to 5 minutes. Crush them into small pieces.
  • In a bowl, stir well the oil, vinegars, and coffee. You want to create an emulsion. Add salt and pepper.
  • Slice the pears using a mandolin and nicely set them on the plates.
  • Divide nuts and blue cheese between the plates. Add a couple of tablespoons of dressing to each plate, sprinkle some fresh thyme and serve immediately.