Portuguese revisited food

Rock pear salad with goat cheese

Serves 4



Salad mix
Olive oil - q.b.
Pears - 1 or 2
Wall nuts - q.b.

Honey and mustard sauce

Dijon Mustard - 1 tsp
Olive oil - 4 tbsp
Honey - 1 tsp
Orange/lemon Zest - q.b.
Salt & pepper - q.b.

Serves 4 - 6

Cooking steps

  1. Sauté the pear wedges on a preheated skillet with a bit of Olive Oil, cooking on one side for 1 to 3  minutes and then turn over to cook evenly on the remaining side. Reserve.
  2. Cut the goat cheese in ½ cm thick slices and use the blow torch until brown.
  3. Place the sauce ingredients in a bowl and mix well. Taste and correct flavours.
  4. In a big bowl season the salad mix with the sauce.
  5. Plate the salad mix with pears, walnuts and cheese.