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Ingredients
Method
- 40g toasted hazelnuts, crushed
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 pears, core removed
- Handful of rocket, to serve
- 100g goats’ cheese, crumbled
- Mix the hazelnuts with the vinegar, oil, and some sea salt flakes. Slice each pear into 6 wedges. Heat up a griddle pan, and griddle the pear wedges until lightly charred. Arrange three wedges in a line on your serving plates, then tuck some rocket around the pears and crumble over the goats’ cheese. Drizzle with the hazelnut dressing, and serve.
10 mins
4 serving
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