with a Pesto Dressing
Warm Goat’s Cheese and Pear Salad
Perfect as a starter on a summer’s day or double the quantities and serve as a main course. “I’ve added a few shortcuts to make it easier to create at home. It will look great and taste of summer!” Brian Ainslie, Chef at Old Churches House.
Ingredients (serves 4) 4 thick slices of a good quality hard goats cheese 1 bag of mixed lettuce leaves with plenty of colour 2 fresh Williams Pears (not too soft), peeled and chopped into 1cm cubes 4 cherry tomatoes, diced Small amount of cucumber & red onion (optional), diced Jar of good quality green pesto (a cheaper/easier option than making your own)
To Prepare: • Wash the salad leaves and dry •
Preheat the grill to medium
• Combine lettuce, tomatoes, cucumber and red onion in a bowl •
• Decorate the plate with a few extra drops of pesto and enjoy! 30 To advertise in thewire t. 07720 429 613 e.
the.wire@btinternet.com
• Add the pesto and pears to the salad, mix and season with salt and pepper •
Place the goats cheese on a baking sheet and grill until golden on both sides Divide the salad between 4 plates and top with the warm goats cheese
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