Grilled Crottin With Pear & Walnut Salad
This recipe is a delightful mix of flavors and textures, with creamy goat cheese, crunchy walnuts, and sweet juicy pears all coming together to create a satisfying dish. The tangy sherry vinegar dressing adds a lovely depth of flavor to the salad, making it a perfect choice for a light lunch or elegant starter.
— Constant Cookbook
Ingredients
- 1 goat's cheese crottin, halved horizontally
- 10 walnut halves, toasted
- 1 ripe pear , peeled and halved or quartered
- 2 handfuls of salad leaves
- dressing made with 1 tbsp sherry vinegar whisked with 4 tbsp walnut oil
Instructions
- Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don’t add too much water or it may separate.)
- Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
- Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper – you shouldn’t need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing – some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.
Yield
Serves 2
Nutrition
- Calories: 574 calories
- Fat Content: 41 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.05 milligram of sodium
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