- 100g pecans
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 2 tbsp soft brown sugar
- 1 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 2 red-skinned pears, cut into long, thin strips (use a spiralizer, or julienne them)
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 100g wild rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 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
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.
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.
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.