The BBC Good Food logo
Goat’s cheese, pear & candied pecan salad

Goat’s cheese, pear & candied pecan salad

By
A star rating of 5 out of 5.3 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
Advertisement

Ingredients

For the dressing

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content