Pan-fried Goats Cheese with Pear, Pecan Nuts and Rocket
By British Cheese BoardA simple but delicious baked goat's cheese salad with pear, pecans, fresh rocket and cranberry dressing.Time and servings
Ingredients
10 total- 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
5 stepsStep 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.