Cut Brie and Roquefort cheese into slices as narrow as possible. Slice pears very thinly. Sprinkle with juice of one lemon. Chop thyme finely.
Mix thyme, vinegar, cranberries and oil. Season with pepper, sugar, salt and pink berries. Arrange pears and cheese on a platter. Drizzle with the marinade.
Serve with baguette or sturdy farmhouse bread.
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