Blue cheese mousse on herb salad

Name: blue cheese mousse on herb salad
Total time: 30 min
Yield: 4
Ingredients: 250 gram Roquefort; 250 gram danish blue; 250 milliliters whipped cream; 1 crop radicchio; 1 crop oak leaf lettuce; 1 twig chervil; 1 twig flat leaf parsley; 2 tablespoon olive oil; 1 tablespoon White wine vinegar; 1 teaspoon honey; 2 cut Nut bread; 2 cut Raisin bread; 2 fresh fig; 100 gram blueberry

Ingredients

250 gram Roquefort
250 gram danish blue
250 milliliters whipped cream
1 crop radicchio
1 crop oak leaf lettuce
1 twig chervil
1 twig flat leaf parsley

2 tablespoon olive oil
1 tablespoon White wine vinegar
1 teaspoon honey
2 cut Nut bread
2 cut Raisin bread
2 fresh fig
100 gram blueberry

Directions

Rub half of the cheese through a sieve and crumble the other half. Mix the cheese with the whipped cream and add a little pepper.
Place the plugs on the baking sheet and fill them with the cheese mousse. Put in the freezer for at least 3 hours.
Tear the lettuce leaves slightly smaller. Add the chervil or parsley.
Mix the oil, vinegar and honey and spoon this dressing through the salad.
Cut the slices of bread into strips. Divide the salad over plates. Put the cheese mousse on it, use a knife to separate it from the rim of the ring and remove the plug or keep the soufflé containers a few seconds in hot water and turn them over.
Garnish with the bread rolls and put wedges of fig or blueberries on the mousse.