Name: Pear and goat's cheese salad recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 1
Ingredients: 1 ripe pear; 90g round of goat’s cheese; A little olive oil; Leaves from a few small thyme sprigs, optional; Small handful of walnuts or pecans; About half a bag of rocket and chard salad, or whichever salad leaves you like; Wholemeal baguette

Nutrition Per Portion

RDA

Calories

778 Kcal

39%

Fat

50 g

71%

Saturated Fat

20 g

100%

By GoodtoKnow

published 4 June 2013

Dinner for one doesn't have to be dull! This decadent pear and goat's cheese salad makes a mouthwatering lunch or dinner option when you're dining solo. With creamy cheese, nuts and veg, and a zingy cranberry and balsamic drizzle, you can create a restaurant standard meal in your own kitchen.

Ingredients

1 ripe pear
90g round of goat’s cheese
A little olive oil
Leaves from a few small thyme sprigs, optional
Small handful of walnuts or pecans
About half a bag of rocket and chard salad, or whichever salad leaves you like
Wholemeal baguette

For the dressing:

1tbsp cranberry sauce or redcurrant jelly
1tbsp red or white wine vinegar, or balsamic vinegar
1tbsp good olive oil

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Method

Heat the grill to medium. Cut the pear lengthways into 4 slices and put on a baking tray (lined with baking parchment if you have some). Cut the cheese across into 3 slices. Brush the pear and cheese with oil, sprinkle thyme leaves and seasoning on the cheese and grill for about 4 mins.
To make the dressing, mix all the ingredients together. Add the nuts to the tray and grill for 1-2 mins, watching them to ensure that they don't burn.
Put salad leaves on a plate, add the pear slices, then slide the melting goat’s cheese on top. Drizzle with dressing. Eat with a baguette.

Top Tip for making Pear and goat's cheese salad

Cooked beetroot works well instead of the pear in this salad.

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