Cooking Mode

1. Slice the pears very thinly, removing the core but leaving the skin on. 
2. Arrange them on a large plate so that they cover the entire surface. 
3. Crumble the Roquefort cheese over the pears with your fingers. 
4. Sprinkle with chopped walnuts. Place a small mound of arugula in the center. 
5. Season with salt and pepper to taste. Drizzle with honey and finish by spraying olive oil over the entire surface of the carpaccio.