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.