Verrine poire, roquefort, et noix

Crumble the blue cheese with a fork in a bowl. Add the creme fraiche or cream and beat with a hand mixer to make a smooth mousse. Stir in the chopped walnuts

Sprinkle the diced pears with the lemon juice.

Layer the glasses starting with the pears, and topping with the cheese. Decorate each with a walnut half. Refrigerate, but remove from refrigerator about 1/2 hour before serving to fully appreciate.

Makes 12 servings.

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