Goat's cheese, pear and walnut salad recipe

104 ratings Rate
  • Serves 6
  • 15mins to prepare and 30mins to cook
  • 370 calories / serving
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pear and nut salad (1)HERO

Preheat the oven to 200°C/180°C/Gas Mark 6. Slice the pears and place them in a single layer on a baking sheet. Sprinkle over the lemon juice and sugar and bake for 15 minutes or until lightly caramelised.

Spread the sliced bread out in a single layer on a baking sheet and drizzle over the oil. Bake for 10 minutes or until golden and crisp. Leave to cool with the pears. Make the dressing by whisking all the ingredients together with a fork, in a small bowl.

When ready to serve, spread the toasted bread with the goats cheese, scatter over the walnuts and bake for 5 minutes in the hot oven. Arrange the salad leaves between 6 plates, top with the pears and finally the cheese topped croutons. Serve straight away.

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  • Ingredients

  • For the salad

  • 3 ripe pears, quartered and cored
  • juice of 1 lemon
  • 1tsp caster sugar
  • 1 ciabatta sliced diagonally into 18 pieces
  • 4tbsp olive oil
  • 150g soft goats cheese
  • 100g mixed salad leaves
  • 40g walnut pieces
  • For the dressing

  • 2tbsp olive oil
  • 1tbsp walnut oil
  • 1tbsp red wine or raspberry vinegar
  • 1tsp wholegrain mustard
  • 1/2tsp clear honey
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  • Energy 1544kj 370kcal 19%
  • Fat 24.4g 35%
  • Saturates 5.8g 29%
  • Sugars 8.7g 10%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 29.7g Protein 9.5g Fibre 3.4g


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