INGREDIENTS(2 diners)

• 1 300 g Iberian pork loin (it could also be sirloin, chicken breast, entrecôte…)
• 2 spring onions
• 1 lemon
• Blue cheese to taste (50-70 g)
• Extra virgin olive oil
• Salt
• Pepper

PREPARATION

• Remove the outer layer of spring onions and cut off the upper part of the stalk that is not fresh. Cut 6-7 cm of the green part and set aside.
• Cook them halved in a frying pan with a tablespoon of olive oil for 5 minutes on each side. Make a vinaigrette by chopping the green part of the spring onions set aside. Add the lemon juice, olive oil, salt and pepper to taste.
• Remove the onions and cook the meat on high heat to taste.
• Fillet the meat, add the onions, pour the vinaigrette and spread a little blue cheese on top so that heat melts it.