Griddled Pear and Goat’s Cheese Salad
- 1 sliced red onion
- 2 tbsp white wine vinegar
- 250g smoked streaky bacon
- 550g pears, sliced into wedges
- 5 tbsp olive oil
- 1 lemon, zest and juice
- ½ tsp Dijon mustard
- 150g peppery salad leaves
- 100g chopped walnuts
- 100g goat’s cheese, crumbled
- Place the onion and vinegar in a bowl and toss well. Set aside to pickle. Meanwhile, grill the bacon for 10 mins until crispy, then transfer to a plate and set aside to cool.
- Heat a griddle pan and brush the pears with 1 tbsp of olive oil. Cook the pear wedges on the griddle for 5 mins, turning halfway, until charred. Set aside. Whisk the lemon juice, mustard and 4 tbsp of oil to make a dressing, and season well. Toss with the salad leaves, walnuts, most of the cheese and pears, and the onions with the pickling juice. Chop the bacon and scatter over the top, then finish with the remaining cheese and pears. Scatter with lemon zest and serve.
15 mins
6 serving