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Goat’s cheese, pear & candied pecan salad

Goat’s cheese, pear & candied pecan salad

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • More effort
  • Serves 4

This extra-special vegetarian starter is bursting with contrasting flavours and textures, such as spiralized pear, crunchy roasted nuts and creamy cheese

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal487
fat38g
saturates9g
carbs22g
sugars21g
fibre5g
protein11g
salt0.6g
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Ingredients

  • 100g pecans
  • 2 tbsp soft brown sugar
  • 1 tbsp maple syrup
  • 2 red-skinned pears , cut into long, thin strips (use a spiralizer, or julienne them)
  • 100g wild rocket
  • 4 x 35g rounds of goat's cheese

For the dressing

  • 1 tsp mustard powder
  • 2 tbsp white wine vinegar
  • 4 tbsp extra virgin olive oil

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.

  • STEP 2

    Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.

  • STEP 3

    Just before serving, blowtorch or grill the goat’s cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat’s cheese.

Goes well with

Recipe from Good Food magazine, November 2015

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A star rating of 5 out of 5.4 ratings
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