Breaded Roquefort Balls with Arugula and Pears
Breaded Roquefort balls with arugula and pears is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g Roquefort
- 150 g breadcrumbs (freshly grated)
- 2 tbsp sesame seeds
- 2 Eggs
- 100 g butter
- 2 tbsp oil
- 1 pear (firm and ripe)
- 75 g sun‑dried tomatoes
- 100 g Arugula
- 4 tbsp olive oil
- 2 tbsp sherry vinegar
- 3 tbsp Lemon juice
- Salt
- ground pepper
Instructions
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1.
Cut the cheese into bite‑size cubes. Shape them into balls.
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2.
Mix breadcrumbs with sesame seeds. Beat the eggs in a shallow dish and first coat the cheese cubes in egg, then in the breadcrumb mixture. Repeat for a second coating. Heat butter in a pan and fry the cheese balls until golden brown all around; remove and keep warm on kitchen paper.
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3.
Wash the pear, quarter it and core it. Sauté in hot oil, then set aside.
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4.
Arrange arugula, cheese pieces and pears on plates. Add sun‑dried tomatoes. Whisk together olive oil, sherry vinegar, lemon juice, salt and pepper; taste and drizzle over the salad. Serve while the cheese is still warm.
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5.
Optionally serve a side of sour cream with olive oil separately.
