250g wild rocket lettuce
1 pear, shaved with a vegetable peeler
50g blue cheese, diced into small pieces
1 teaspoon VPC Truffle Infused Honey
1 teaspoon lemon juice
salt & pepper
Mix all ingredients together and season to taste.
Serving Suggestion: Serve immediately with the Blue Cheese & VPC Truffle Honey Soufflé. The blue cheese & truffle honey can be replaced with 50g fetta cheese (soft & creamy).