A French bistro classic from ” Cook Simple” by Diana Henry. You can replace the walnuts with hazelnuts and the Roquefort with Cashel Blue or Gorgonzola.
A French salad from Parisian bistro ” Le Petit Gavroche” . I found the recipe in ” Cook Simple” by Diana Henry. For a variation you can add 150g sauteed bacon lardons and top each serving with a poached egg.
