The recipe step by step
For the cream
1- Beat the cream with a whisk to make a whipped cream
2- Mash the Roquefort with a fork and pour it in the cream. (Please note : add salt only if necessary, Roquefort is already naturally salted)
3- Add pepper.
4- Keep cool in the fridge.
For the vinaigrette
Heat up the honey a little in a saucepan, then take the saucepan off the heat, add the vinegar and pour a trickle of walnut or groundnut oil.
With the help of a pastry bag, put the Roquefort whipped cream in the shot glass. Close to it, arrange Friseline leaves with a trickle of honey vinaigrette. Then add some walnut bread sticks (“dip”).
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