Warm pear and goat's cheese salad with redcurrant dressing

Method

1. To make the vinaigrette, gently heat the redcurrants in a small saucepan with the sugar and water.

2. Once the redcurrants have softened, add the raspberry vinegar and bring to the boil. Remove from the heat and puree in a blender with the olive oil. Season to taste with salt and freshly ground pepper. Set aside to cool.

3. Peel and core the pear and cut into 1cm thick discs. Lightly poach the pear for 20 minutes in a saucepan with the water, lemon juice, sugar and tarragon stalks. Remove the poached pear with a slotted spoon and pat dry.

4. Slice the Tymsboro' into three. Place the poached pear on a heatproof serving plate. Layer the Tymsboro' over the pear. Blow-torch or grill under a preheated grill for 1 minute to soften the Tymsboro'.

5. Toss the mizuna with the raspberry vinaigrette. Add the mizuna leaves and ground pistachio nuts to the plate. Serve.