Goat’s cheese is complimented by pear and walnuts in this gorgeous salad recipe. It’s easy to make but looks like you’ve spent ages in the kitchen.
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Ingredients
- 150g Chevrissime soft goat’s cheese log
- 60g walnut halves
- 6 slices walnut loaf
- 1 tbsp lemon juice
- 1 tsp runny honey
- 3 tbsp walnut oil
- 1 red and 1 white chicory
- 30g lamb’s lettuce
- 1 ripe pear, cored, cut into wedges
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Method
- Preheat the grill to medium. Cut the goat’s cheese log into 4 rounds. Chop half the walnuts and roll the edges of the cheese slices in them. Place a whole walnut in the middle of each cheese slice.
- Using a 7cm cutter, cut the bread into rounds, drizzle with a little olive oil, place on a baking sheet and grill until golden on both sides. Place a goat’s cheese round on top of each toast, put on the baking sheet and drizzle with more oil. Place the rest of the walnut halves alongside and grill for 4-5 minutes until the cheese is just warmed through and the nuts are toasted.
- Meanwhile, mix together the lemon juice, honey, and walnut oil, season and whisk together.
- Place the chicory leaves and lamb’s lettuce in a bowl and toss together with the dressing. Divide between 2 plates, scatter with the pear wedges, top with the warm cheese croûtes and scatter with the toasted walnut halves to serve.
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