1
Mix the cheese with honey and argan oil. Set aside.
2
Peel the pineapple, cut into quarters, and remove the core.
3
Heat honey with saffron in a pan for 5 minutes.
4
Add pineapple pieces and cook for 15 minutes until caramelized.
5
Let cool, then slice into thin strips.
6
Layer the pineapple and its juice in glasses, top with the cheese mixture, and serve.