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  2. spiralizer

Goat’s cheese, pear & candied pecan salad

A colorful vegetarian starter bursting with contrasting flavours and textures. - by Chantal Walsh
  • 08 Feb 2016
Goat’s cheese, pear & candied pecan salad
Cook: 30 Minutes - easy - Serves 4 - Vegetarian
Proudly supported by
A colorful vegetarian starter bursting with contrasting flavours and textures.

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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.
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