Festive Goat’s Cheese Salad

Charmaine Lu -
  • 100g French goat’s cheese round
  • 1 pear
  • Handful of broken pecan nuts
  • 80g watercress salad
  • Olive oil
  • For the Dressing
  • 1 tbsp cranberry or redcurrant sauce
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Preheat the grill to high. Halve the cheese to make 2 discs, then halve and core the pear and cut each half into slices. Arrange the slices into 2 piles on a lined baking tray, brush with olive oil and top each pile with a disc of cheese, cut-side up. Grill for a couple of minutes or until golden and bubbling. Scatter with the pecan pieces and grill for another minute.
  • Meanwhile, whisk together the lemon juice, olive oil and cranberry sauce, and season well. Arrange the watercress salad on 2 plates, place the pear and cheese piles on top, then spoon over the dressing and serve with crusty bread. Yum!
20 mins
2 serving