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Baked Goats Cheese with Pear, Pecan Nuts and Rocket

Pan-fried Goats Cheese with Pear, Pecan Nuts and Rocket

Brought to you by: British Cheese Board
    4 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

A simple but delicious baked goat's cheese salad with pear, pecans, fresh rocket and cranberry dressing.
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  • 100g fine green beans , trimmed
  • 200g Goats cheese
  • 2 pears
  • 2 tbsp fresh lemon juice
  • 2 tbsp cranberry sauce
  • 1 pinch ground cinnamon
  • 15g butter
  • 200g baby salad leaves
  • 100g toasted pecans
  • 1 red chilli , deseeded and finely sliced


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.

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