Pear and Goat’s Cheese Salad
- 1 sliced red onion
- ½ lemon, juice only
- 3 ripe pears
- 80g rocket leaves
- 1 sprig of rosemary, leaves chopped
- 125g soft goat’s cheese
- 2 tbsp toasted almond flakes
- For the Dressing
- 2 tsp red wine vinegar
- 1 tbsp olive oil
- 1 tbsp cranberry sauce
- ⅓ tsp Dijon mustard
- Soak the onion in boiling water for 5 mins, then drain. Meanwhile, mix the lemon juice in a bowl with 100ml cold water. Core the pears and slice into 6 wedges, then transfer to the lemon water. Place all the dressing ingredients in a jug and blitz until smooth with a hand blender, then season to taste.
- Toss together the onion, rocket leaves, half the rosemary and 2 tbsp of the dressing. Transfer to a serving platter and top with the pears, then scatter with crumbled goat’s cheese, almonds and some more rosemary. Drizzle with dressing and serve.
25 mins
4 serving