250g of Brie cheese
A medium-sized firm pear
One 300g bulb of sweet herb (such as chives or scallions)
Half a cup of chopped hazelnuts or pecans (60g)
One tablespoon of mustard
To taste, salt and black pepper
One pinch of thyme
Two tablespoons of apple cider vinegar
One cup of heavy cream or half-and-half, fresh or from a carton
One tablespoon of freshly squeezed lemon juice
One tablespoon of olive oil
250g of Brie cheese
A medium-sized firm pear
One 300g bulb of sweet herb (such as chives or scallions)
Half a cup of chopped hazelnuts or pecans (60g)
One tablespoon of mustard
To taste, salt and black pepper
One pinch of thyme
Two tablespoons of apple cider vinegar
One cup of heavy cream or half-and-half, fresh or from a carton
One tablespoon of freshly squeezed lemon juice
One tablespoon of olive oil
Cut the Brie cheese into small cubes
Wash and dry the sweet herb leaves, then cut them into small pieces
Peel and core the pear, removing seeds and cutting it into small pieces
Mix all ingredients together and serve.
