Crisp Goat's Cheese with Pears and Chicory

Pair with: Rosemount Blends Shiraz Cabernet
  • 2 ripe pears, peeled, quarteres and cored
  • 20g unsalted butter
  • 5g caster sugar
  • 15g walnuts
  • 2 red chicory
  • 1 bunch watercress
  • 4 tbsp olive oil
  • 15ml red wine vinegar
  • Salt and freshly ground black pepper
  • 100g fresh goat's cheese, made into 1cm medallions
1) Cut the pear quarters in half lengthways. Melt the butter in a pan and add the pears. Cook for two minutes, add the sugar and walnuts and cook for a further two minutes. Remove from the heat and keep to one side.

2) Trim the root off the chicory and separate into individual leaves, then cut the leaves in half lengthways and place in a bowl. Add the watercress and dress with the olive oil and vinegar. Season with salt and pepper.

3) Place the goat's cheese on a baking tray and place under a hot grill for one minute. Top the pear, chicory and watercress salad with the grilled goat's cheese. Serve.

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