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Baked goat's cheese with pear, pecan nuts and rocket

British Cheese Board
A sweet and sour dressing is the perfect foil to melting goat's cheese in this simple salad from the British Cheese Board

Baked goat's cheese with pear, pecan nuts and rocket

Method

1. Boil the fine green beans for 2 minutes, drain and refresh under cold running water. Drain on absorbent kitchen paper.

2. Cut the goat's cheese into chunks. Quarter the pears, remove the core and slice each quarter into thin slices.

3. Warm the lemon juice, cranberry sauce, cinnamon and butter in a heavy based frying pan. Add the pear slices and cook for 2-3 minutes. Toss the cheese cubes into the pan and cook for a further 2 to 3 minutes until you see the cheese beginning to soften.

4. Toss the salad leaves with the toasted pecans and red chilli and divide between 4 serving plates. Top with the hot pear and goat's cheese mixture and serve at once whilst cheese is still lovely and soft.

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Serves: 4

Prep: 10 min
Cook: 10 min

Ingredients
100g fine green beans, trimmed
200g goat's cheese
2 Pears
2 tbsp fresh lemon juice
2 tbsp cranberry sauce
1 pinch ground cinnamon
15g Butter
200g mixed baby salad leaves
100g Pecans, toasted
1 red chilli, seeds removed and very thinly sliced