250g of Brie cheese
1 medium pear, firm
300g of sweet herb bulb
60g of walnuts or hazelnuts, chopped
1 tablespoon of mustard
to taste salt and black pepper
1 teaspoon of sugar
2 soup spoons of vinegar
1 cup of fresh, canned, or shelf-stable heavy cream
1 soup spoon of lemon juice
1 soup spoon of oil
250g of Brie cheese
1 medium pear, firm
300g of sweet herb bulb
60g of walnuts or hazelnuts, chopped
1 tablespoon of mustard
to taste salt and black pepper
1 teaspoon of sugar
2 soup spoons of vinegar
1 cup of fresh, canned, or shelf-stable heavy cream
1 soup spoon of lemon juice
1 soup spoon of oil
Cut the Brie into small pieces
Wash and clean the sweet herb and cut it into cubes
Peel the pear, remove the seeds, and cut it into cubes
Mix with the remaining ingredients and serve
Let it sit for 8 hours.
