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”).
- 3 Friseline
- 60 cl of liquid cream (30% of fat)
- 120 g of Roquefort
- 2 tablespoons of Honey
- 2 cl of honey vinegar
- 10 cl of walnut or groundnut oil
- Walnut bread
- Salt and Pepper