Rock Pear Salad with Goat Cheese

Cooks’ Notes:
The Rocha (Rock in Portuguese) pear salad with seared chèvre cheese, drizzled with a mustard, honey, and ginger vinaigrette, is a symphony of flavours that pairs the crisp sweetness of the pear with the creaminess of the cheese and the spicy kick of the vinaigrette. In team building sessions, assembling this salad becomes an experience of harmonisation and creativity, where participants collaborate to balance textures and flavours, crafting a dish that’s both fresh and elegantly sophisticated.

Serve: 5 peoplePreparação:20 minutesConfecção:5 minutes

Ingredients

Rock Pear – 1 to ½
Goat cheese – 5 thin slices
Mix of salad greens
Red onion – Optional, to taste
Olive oil – q.b.
Wall nuts – q.b.

ORANGE & GINGER Vinaigrette
Dijon Mustard – 1 tbsp
Olive oil – 2 tbsp
Vinagre – 1 tbsp
Honey – ½ tbsp
Orange Zest – q.b.
Ginger – 1 or 2 tsp
Salt & pepper – q.b.

Cooking Steps

First, add all ingredients of the vinaigrette into a bowl and mix well. Reserve.
Slice pear in wedges and sauté on a preheated skillet with a bit of Olive Oil, cooking on one side for 2-3 minutes and then turn over to cook evenly on the remaining side.
Cut thin slices of the goat cheese and place them in an oven tray.
Use the blow torch to braise the cheese slices.
In a large bowl combine all the ingredients mix with the vinaigrette.