Chicory with radicchio, roasted pear and Roquefort cheese

Ingredients for 4 servings:

• 2 small chicory
• 6 leaves of radicchio
• 1 pear(s)
• some butter
• 1 ½ tsp agave syrup or honey
• 12 walnut halves, roasted, coarsely chopped
• some chives for garnishing
• 45 g Roquefort
• 45 g butter, soft
• some flour
• 1 egg(s)
• some panko
• Oil for frying
• 2 tbsp Balsamic vinegar bianco
• ½ tsp mustard, mild
• ½ tsp agave syrup
• salt and pepper
• 3 tbsp walnut oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Amount for one appetizer

Mash the Roquefort and butter with a fork and mix, season with pepper, and chill in the refrigerator for about half an hour. Then form four small discs from the mixture, coat in flour, egg, and panko, and chill for another half hour. Loosen the chicory and radicchio leaves, wash, and spin dry. Halve or third the chicory leaves lengthwise, depending on their size, and cut the radicchio into strips. For the dressing, mix together the balsamic vinegar, mustard, agave syrup, salt, and pepper. Whisk in the oil, toss with the salad, and season to taste. Wash the pear, peel if desired, cut into eighths, and remove the core. Fry in the heated butter over low heat, drizzled with agave syrup, and season with pepper. Fry the Roquefort discs in oil until golden brown, then briefly drain on kitchen paper. Arrange the salad in portions with two pear slices, a Roquefort cheese and walnuts, garnished with chives and serve immediately.