Grilled Pears with Goats’ Cheese and Nuts
- 40g chopped toasted hazelnuts
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 pears, cores removed
- Handful of rocket, to serve
- 100g goats’ cheese, crumbled
- In a small bowl, mix together the hazelnuts, oil, vinegar, and a pinch of sea salt. Slice each pear into six, and griddle over a high heat until slightly charred. Arrange on a plate with some rocket, then crumble the goats’ cheese over the top. Dot with your hazelnut dressing, and serve.
5 mins
4 serving