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Baked goat’s cheese and roasted pear salad
Baked goat’s cheese and roasted pear salad Recipe and styling Katelyn Williams Photos Angie Lázaro
(serves 4-6)
2 x 100g goat’s cheese logs 100g pecan nuts 4 slices black forest ham 4 slices bread 4 pears poached in red wine(CLICK HERE FOR INSTRUCTIONS ON HOW TO POACH PEARS) 2T lemon juice 2t honey plus extra for drizzling 6T olive oil 2 small chicory heads 60g watercress
Cut each log of goat’s cheese in 3 rounds. Chop ¾ of the nuts and roll the edges of the cheese in them and wrap in the ham. Place a whole nut on top. Cut the bread into rounds the same width as the cheese and toast until golden. Top with the cheese and place on a baking sheet along with the pears drizzled with a little honey and grill until the cheese is soft and the pears are heated through. Whisk together the lemon juice, honey, olive oil and season well. Arrange the chicory and watercress on the plates and drizzle with the dressing. Place a goat’s cheese toast and a pear on each place and serve.
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