Name: Goat’s cheese, pear & candied pecan salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: French
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; 1 tsp mustard powder; 2 tbsp white wine vinegar; 4 tbsp extra virgin olive oil

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Goat’s cheese, pear & candied pecan salad

Goat’s cheese, pear & candied pecan salad

James Martin

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Serves 4

More effort

Prep: 20 mins

Cook: 7 mins - 10 mins

A star rating of 5 out of 5.5 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal487
fat38g
saturates9g
carbs22g
sugars21g
fibre5g
protein11g
salt0.6g

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.

Recipe from Good Food magazine, November 2015

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