Salchichón, Pear & Blue Cheese Skewers

Step by step:

1. Cut the pears into thick wedges and lightly brown them in a pan with a drizzle of olive oil until golden and tender outside, but still firm inside. 2. Slice the Noel salchichón thinly and roll each slice onto itself to form a small rosette. 3. Assemble each skewer alternating a roasted pear wedge, a rocket leaf, a salchichón roll and a piece of blue cheese. Add a walnut to each skewer. 4. Arrange all the skewers on a serving tray or board. 5. Finish with a thin drizzle of honey and a touch of freshly ground black pepper just before serving. 6. Serve immediately, at room temperature, so the cheese stays creamy and the pear keeps all its texture.

Ingredients:

2 conference pears, cut into wedges and roasted 150 g Noel salchichón, thinly sliced and rolled 100 g blue cheese (Gorgonzola-type or similar) 50 g shelled walnuts A handful of rocket (arugula) leaves A drizzle of honey or sweet vinaigrette Wooden skewers Extra virgin olive oil, salt and pepper

Appetizer & Brunch

Salchichón, Pear & Blue Cheese Skewers

Step by step:

Ingredients:

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