Category: Salad
Cuisine: not set
450 ml milk
2 fresh bay leaves
80 g butter
1/2 cup (75g) plain flour
100 g goat's cheese
2/3 cup (70g) finely grated parmesan
6 egg yolks
5 eggwhites
1 cup (250ml) thin cream
1/2 cup (75g) hazelnuts
1/3 cup (80ml) verjuice
3/4 cup (185ml) extra virgin olive oil
2 tablespoons hazelnut oil* (optional)
2 pears, cored thinly sliced
60 g rocket leaves
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