Pearl barley porridge with pears, blue cheese and caramelized walnuts

Rinse the pearl barley in cold water. Cut the pears into pieces (or grate them) and put them in a saucepan with 200 g of water, add a pinch of salt. Cook until ready, stirring from time to time (if the pear is soft, put it in the pan a little later).

Stir in the cheese at the end.

Place on a plate and sprinkle with 10 g of caramelized walnuts.