Spiced Pear and Goat Cheese Salad
A starter for 6 with a wow factor or a super-sophisticated light lunch for 4.
Lunch, Main Course
cored and quartered
coarsely ground coriander seeds
juice of 1 orange
red wine vinegar
extra virgin olive oil
juice of 1/2 lemon
handful of parsley leaves
roasted until pale golden brown (pine nuts would also work here)
salt and pepper to taste
Preheat a griddle pan and heat your oven to 200 Celsius.
Mix the pears in a bowl with a splash of olive oil, salt pepper and dried spices.
When the griddle is hot, grill the pears for 2 minutes on each side until they are beginning to caramelise.
Transfer them to a small roasting tray and pour over the orange juice and red wine vinegar. Roast in the oven for 8 minutes, then transfer into a large bowl and allow to cool.
Mix the extra virgin olive oil and lemon juice into the pear juices to make a dressing. Season, but remember that the cheese is salty!
Mix the leaves with the pear quarters, Parmesan and parsley and pour over the dressing.
Serve on a large platter and scatter over the roasted almonds (I brown them in a pan without oil on a low heat, but you could also do this in the oven) and the goat cheese.
The pears can be served warm or cold, but not so hot that they melt the cheese.