Goat cheese salad with pear and walnuts
It’s a classic combination but always so good. Goat cheese salad with pear and walnuts. Combine it with a delicious dressing and you have a wonderful lunch.
Goat cheese salad with walnut and pear
For lunch I like to make a quick salad. It serves two purposes; one is the fact that it increases my intake of vegetables for the day dramatically. And second it is quick and easy to make. Apart from salads, I tend to go for a simple omelet too if the weather is really cold. The omelet in turn gets filled with loads of veggies too. You can never have too much vegetables right?
This goat cheese salad with walnut and pear is simple but delicious. You can make the goat cheese salad even quicker by not grilling the goat cheese. Simply crumbling it over the top will also be equally delicious. It kind of depends on my mood and the amount of time I have available.
Quicker
For a quicker version you skip the part where you place the cheese in the fridge. You also skip the grilling part and you simply crumble the goat cheese on top of the salad. Or use feta instead of goat cheese. Also a really good option.
I really do like to add crunchy croutons but if you’re really stretched for time you could even leave those out.
As for the salad leaves itself. I like radicchio but that is not always easy to find here. So I chose to use lamb’s lettuce and arugula here. But again, use whatever you have available. There is no wrong kind of lettuce. In addition to the rocket and the lamb’s lettuce I added watercress. That has quite a bitter taste to it. If you don’t like it, feel free to substitute for another kind of green.
Goat cheese salad with walnut and pear
Ingredients
- 150 g goat cheese
- 60 ml walnut oil plus extra for greasing the cheese
- 6 slices bread walnut bread is really good here, but you can use any stale or fresh bread you have left over
- 80 ml olive oil
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 2 handful salad leaves radicchio, rocket, lambs lettuce
- 150 g watercress
- 1 ripe pear
- 60 g walnuts chopped and roasted
- Coat the goatcheese all around in walnutoil and cut the cheese in 4 rounds and put in the fridge for 15 minutes.
- Cut the crust from your bread and cut the bread in 2 cm cubes. Heat the olive oil in a frying pan and fry the croutons keeping an eye on them for about 1 to 2 minutes until they are crispy and golden. Remove from the pan and leave to drain on kitchen towel.
- Mix the walnut oil, honey and lemonjuice in a little bowl and add salt and pepper to taste.
- ready to add the goatcheese
- Divide your salad leaves across 4 plates. Cut the pear in slices and coat in lemonjuice to prevent discoloration, put the pear on top of the salad leaves and add the croutons and the chopped walnuts
- Heat the grill at the highest setting and line a baking tray with baking paper. Put the cheese slices on the baking tray, sprinkle with walnut oil and put the cheese under the grill for 1-2 minutes or until the top becomes golden brown and the cheese starts to melt. Put a piece of goatcheese on each salad plate and sprinkle the dressing over and serve immediately.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
