Grilled crottin with pear & walnut salad

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• Coleykitch

  31 December 2010

  Coleykitch rated and commented on this recipe

  

  Just had this as a starter for our romantic NYE dinner for two. So simple to prepare, lovely fresh flavours and not too filling. We really enjoyed this dish and will make again. I can already hear my vegi friends singing it's praises when I serve it up to them for lunch with crusty bread. Lovely!

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• aspiringamateurchef

  13 March 2011

  aspiringamateurchef rated and commented on this recipe

  

  Delicious made with red wine vinegar and hazelnut oil as walnut oil looked a bit dodgy. A definite one for the veggies and my veggie side as I also used veggie cheese as well. Added garlic to dressing.

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• aspiringamateurchef

  14 March 2011

  aspiringamateurchef commented on this recipe

  Don't forget to toast the walnuts! One could use a standard 1:4 Olive oil vinegarette instead to cut costs but luxury factor is a good one.

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Ingredients

• 1 goat's cheese crottin, halved horizontally
• 10 walnut halves, toasted
• 1 ripe pear , peeled and halved or quartered
• 2 handfuls of salad leaves
• dressing made with 1 tbsp sherry vinegar whisked with 4 tbsp walnut oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 10 mins

Vegetarian

Ingredients

• 1 goat's cheese crottin, halved horizontally
• 10 walnut halves, toasted
• 1 ripe pear , peeled and halved or quartered
• 2 handfuls of salad leaves
• dressing made with 1 tbsp sherry vinegar whisked with 4 tbsp walnut oil

Per serving

486 kcalories, protein 12g, carbohydrate 8.6g, fat 45.1 g, saturated fat 10.6g, fibre 2.5g, salt 0.77 g

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