Goats Cheese, Roasted Pear & Hazelnut Salad

Goats Cheese, Roasted Pear and Hazelnut Salad

Roasting pears intensifies their sweetness and just gently softens them.
The mix of toasted cheese, warm pears, hazelnuts and cyder vinegar is irresistible

Serves 2


4 thin slices of medium mature goats cheese roll
4 small or 2 large firm ripe pears
3 tablespoons light olive oil
Selection of bitter salad leaves, such as rocket and herbs
1 1/2 tablespoons Aspall Organic Cyder Vinegar
Sea salt and black pepper
60g (2 oz) chopped hazelnuts


1. Quarter the pears and remove the cores. Lay the slices on a baking sheet and drizzle over one of the tablespoons of olive oil. Season lightly with salt and pepper.
2. Roast the pears in a pre-heated oven 200c 400f gas mk 6 for 15 minutes or until lightly coloured.
3. Heat a heavy frying pan and when hot place the goats’ cheese slices in the pan. Leave for 2 minutes before turning and cooking the other side. You want the cheese to be golden on both sides.
4. Meanwhile mix the oils and vinegar together adding seasoning to taste to make the dressing.
5. Remove the cheese from the pan and then lightly toast the nuts for about 2 minutes while you assemble the plates.
6. Divide the salad leaves between four plates and add the roast pears, top these with the cheese slices drizzle over the dressing and scatter on the nuts.

Serve at once