Blue Cheese Croquettes
- 1.333 cups Roquefort (cubed)
- 3 cups white breadcrumbs (freshly made)
- 2 tablespoons Sesame seeds
- 2 eggs
- ½ cup butter
- 2 tablespoons Oil
- 1 firm, ripe Pear (peeled, cored, and quartered)
- ½ cup Dried tomatoes
- 2 cups Arugula
- 4 tablespoons olive oil
- 2 tablespoons Sherry vinegar
- 3 tablespoons lemon juice
- freshly ground peppers
Shape the Roquefort into balls.
Mix the breadcrumbs with the sesame seeds. Beat the egg in a deep plate and dip the cheese balls first in the egg and then in the breadcrumbs.
Coat in breadcrumbs a second time, then heat the butter in a frying pan and fry the cheese balls on all sides until golden brown. Take out and keep warm on kitchen paper.
Heat the oil and briefly fry the pear, then take out of the pan.
Arrange the cheese balls, pear and rocket on plates and add a few pieces of dried tomato. Mix the oil, vinegar, lemon juice, salt and pepper to make a dressing, check the seasoning and sprinkle the salad with the dressing.
Serve while the cheese balls are still warm. Serve with a dish of sour cream and olive oil, if you wish.