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Pear and goat's cheese salad recipe
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4 ratings
Get your Christmas feast started right with this simple, flavoursome veggie starter ready in just 25 minutes. Sweet and mellow pears pair with tangy goat's cheese, crisp watercress and a cranberry vinaigrette for a comforting festive bite. See method
Ingredients
- 1 red onion, thinly sliced
- ½ lemon, juiced
- 3 ripe seasonal pears
- 80g pack watercress, spinach & rocket
- 1 rosemary sprig, leaves picked and roughly chopped
- 125g pack soft goat’s cheese
- 2 tbsp toasted flaked almonds
For the cranberry vinaigrette
- 2 tsp red wine vinegar
- 1 tbsp extra-virgin olive oil
- 1 tbsp cranberry sauce
- ¼ tsp Dijon mustard
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
690kj
166kcal
8%
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Fat
10g
14%
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Saturates
4g
18%
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Sugars
11g
12%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 12.1g
Protein 5.2g
Fibre 2.9g
Method
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Put the onion in a heatproof bowl and cover with boiling water; set aside for 5 mins, then drain.
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Meanwhile, put the lemon juice in a mixing bowl and half-fill with cold water. Core the pears, slice each into 6 wedges, then transfer to the lemon-water.
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Put all the vinaigrette ingredients in a jug and use a hand blender to blitz smooth; season to taste. Add 1-2 tsp water as needed to loosen.
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Toss together the salad leaves, onion, half the rosemary and 2 tbsp cranberry vinaigrette. Transfer to a serving platter, top with the pears, then crumble over the goat’s cheese and scatter with the almonds and remaining rosemary. Drizzle with the remaining dressing to serve.
Tip: Thyme or parsley will work just as well as rosemary; you can also swap the flaked almonds for pecans, or toasted sunflower or pumpkin seeds.
See more Pear recipes