Salads don’t have to be boring, the mix of toasted cheese, warm pears, hazelnuts and vinegar is delicious
- 4 thin slices of medium mature goats cheese roll
- 4 small or 2 large firm ripe pears
- 3tbsp light olive oil
- Selection of bitter salad leaves, such as rocket and herbs
- 1 1/2 tablespoons organic cider vinegar
- Sea salt and black pepper
- 60g chopped hazelnuts
Quarter the pears and remove the cores. Lay the slices on a baking sheet and drizzle over one of the tablespoons of olive oil. Season lightly with salt and pepper.
Roast the pears in a pre-heated oven 200ºC/400F/gas 6 for 15 mins or until lightly coloured.
Heat a heavy frying pan and when hot place the goats? cheese slices in the pan. Leave for 2 mins before turning and cooking the other side. You want the cheese to be golden on both sides.
Meanwhile mix the oils and vinegar together adding seasoning to taste to make the dressing.
Remove the cheese from the pan and then lightly toast the nuts for about 2 mins while you assemble the plates.
Divide the salad leaves between four plates and add the roast pears, top these with the cheese slices drizzle over the dressing and scatter on the nuts. Serve at once