Poached Pear, Buttermilk Blue Cheese, and Smoked Almonds
For the Poached Pears:
Poach the pears in a light simple syrup until tender. Remove the pears and cool; once they have cooled, halve the pears lengthwise. Remove the cores. Reduce the poaching liquid to a syrup. Reserve.
To Assemble and Serve:
Remove a thin slice from the round side of each pear slice so the pear will lie flat on the plate. Put one pear half on each of 8 plates, cored-side facing up. Crumble the blue cheese over the pear. Sprinkle the smoked almonds and cocoa nibs over the blue cheese. Drizzle with the walnut oil and reduced poaching liquid. Garnish with micro watercress.