Remove peel from pears, quarter, core, sprinkle with juice of one lemon. Steam in pear syrup for 1 min. on each side and remove. Boil thick juice until syrupy, turn nuts in it to the other side. Clean frisée, rinse, cut into pieces.
Mix pepper, salt, vinegar and oils to make a sauce, mix the frisée with it, arrange on plates with the pears, nuts and camenbert.
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