By Jane Curran
Pear salad with goat’s cheese and chicory is an elegant salad that couldn’t be easier to make. The sweetness of the pears is complemented by the rich and salty goat’s cheese and slightly bitter flavour of the chicory leaves. We’ve made this pear salad a perfect Christmas Day or dinner party starter by cutting the bread into Christmas tree shapes, but you could cut the bread into circles or little squares to make these work in any season. Melted cheese is always a crowd pleaser, so impress your guests with this comforting pear salad with goat’s cheese and chicory. For more ideas with goat’s cheese, try our goat’s cheese tart with greens, or our polenta, tomato and goat’s cheese tartlets.
HOW TO MAKE PEAR SALAD WITH GOAT'S CHEESE AND CHICORY
- Halve the pears, then cut them into wedges. Toss in the lemon juice and set aside. Slice the goat’s cheese into 6 thick slices. Now toast one side of the bread. Cut out circles or shapes (we did Christmas trees!) from the bread a little larger than the cheese slices.
- Heat the grill. Put a slice of cheese on the un-toasted side of each slice of bread. Arrange the chicory leaves on 6 plates, and add the pear slices. When ready to serve, pop the toasts under the grill and heat until the cheese is bubbling. Put on the salad, drizzle with honey and sprinkle over the thyme.
- 3 pears
- juice of 1 lemon
- 150g log goat’s cheese
- 3 slices white bread
- 2 heads red chicory
- 3tbsp orange blossom honey
- fresh thyme leaves
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