Name: Goat’s cheese, pear & candied pecan salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 100g pecans; 2 tbsp soft brown sugar; 1 tbsp maple syrup; 2 red-skinned pears cut into long, thin strips (use a spiralizer, or julienne them); 100g wild rocket; 4 x 35g rounds of goat's cheese; 1 tsp mustard powder; 2 tbsp white wine vinegar; 4 tbsp extra virgin olive oil

Goat’s cheese, pear & candied pecan salad

100g pecans
2 tbsp soft brown sugar
1 tbsp maple syrup
2 red-skinned pears
cut into long, thin strips (use a spiralizer, or julienne them)
100g wild rocket
4 x 35g rounds of goat's cheese

For the dressing

1 tsp mustard powder
2 tbsp white wine vinegar
4 tbsp extra virgin olive oil

Method

step 1
Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.
step 2
Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.
step 3
Just before serving, blowtorch or grill the goat’s cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat’s cheese.