Salad of poached pear with grilled goat's cheese
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Pears; peeled, halved and | |
| ; cored with stalks | ||
| ; left intact | ||
| 600 | grams | Goat's cheese; cut into 6 equal |
| ; rounds (1 1/4lb) | ||
| 225 | grams | Caster sugar; (8oz) |
| Grated zest and juice of 2 oranges | ||
| Grated zest and juice of 2 lemons | ||
| 2 | White cloves | |
| 1 | Bay leaf | |
| 1 | Cinnamon stick | |
| 600 | millilitres | White wine; (1 pint) |
| 600 | millilitres | Water; (1 pint) |
| 225 | grams | Rocket; (8oz) |
| 4 | tablespoons | Olive oil |
| 1 | tablespoon | Balsamic vinegar |
| Salt and freshly ground black pepper | ||
Directions
Pre-heat the grill to medium hot Place the sugar in a large saucepan with the orange and lemon juices, cloves, bay leaves, cinnamon stick, wine and water. Gently heat until the sugar dissolves. Add the pears and bring to the boil. Cover with greaseproof paper (the paper should touch the pears) and poach for 4-5 minutes until soft to the touch. Drain the pears on kitchen paper.
Place the rocket in a bowl and dress with the olive oil and balsamic vinegar, then season with salt and freshly ground black pepper. Divide among 6 serving plates.
Place each round of goats cheese between 2 pear halves and arrange on a foil lined grill pan. Season with salt and freshly ground black pepper.
Grill the pears for 3-4 minutes until the cheese just begins to melt.
Quickly lift onto the rocket. Serve immediately.
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