Pan-fried Goats Cheese with Pear, Pecan Nuts and Rocket
By British Cheese Board
Published on 03 January 2023
A simple but delicious baked goat's cheese salad with pear, pecans, fresh rocket and cranberry dressing.Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 2 tbsp of cranberry sauce
- 200 g of baby salad leaves
- 100 g of toasted pecans
- 200 g of goats cheese
- 100 g of fine green beans, trimmed
- 2 pears
- 2 tbsp of fresh lemon juice
- 15 g of butter
- 1 red chilli, deseeded and finely sliced
- 1 pinch of ground cinnamon
Method
Step 1
Bring a pan of water to the boil and cook the fine green beans for 2 minutes, drain and refresh under cold running water. Drain onto kitchen paper.Step 2
Meanwhile, cut the goats cheese into chunks, quarter the pears, remove the core then slice each quarter into thin slices.Step 3
Place the lemon juice, cranberry sauce, cinnamon and butter in a heavy based frying pan, add the pear slices and cook for 2 to 3 minutes until beginning to soften.Step 4
Toss the cheese cubes into the pan and cook for a further 2 to 3 minutes until you see the cheese beginning to soften.Step 5
Toss the salad leaves with the toasted pecans and red chilli and divide between 4 serving plates. Top with the hot pear and cheese mixture and serve at once whilst the cheese is still lovely and soft.