Fried goats cheese and pear salad
The soft texture and slightly sour taste are a fabulous addition to a winter salad, which is perfect for lunch. I usually prefer a packham pear in this dish, but I also use nashi when they are available. The Sainte Maure is a mild, chalky goats' cheese with a rind similar to camembert.
|2 slices||Crusty baguettes|
|4 Tbsp||Olive oil|
|80 g||Unsalted butter|
|1 to taste||Salt and freshly ground black pepper|
|8 slices||Goat's milk cheese|
|1 handful||Cos lettuce leaves|
|1 serving||Pea shoots|
- Preheat the grill. Brush the bread with some of the olive oil, then grill until golden brown on both sides. Place a piece on each serving plate. Melt the butter in the oil in a frying pan over a moderate heat.
- Wash the pear, then cut it into quarters, core and cut each quarter in half. Fry the pear for 3-4 minutes or until golden brown. Season with salt and pepper, then push the pear pieces to one side.
- Cook the slices of cheese in the pan, turning gently with a spatula.
- Divide the salad leaves between 2 plates, then top with pear slices. Place the goats' cheese slices (thick) on top of the pears.
- Make the dressing by whisking the lemon juice and oil with salt and pepper. Toss the pea shoots gently in the dressing, then place over the cheese.