100 g pecans
2 tbsp soft brown sugar
1 tbsp maple syrup
2 red-skinned pears, cut into long, thin strips (use a spiralizer, or julienne them)
100 g rocket
4 x 35 g rounds of goat's cheese
For the dressing
1 tsp mustard powder
2 tbsp white wine vinegar
4 tbsp extra virgin olive oil
- Heat oven to 200C/180C fan and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.
- Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.
- Just before serving, blowtorch or grill the goat’s cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat’s cheese.