Baked goats' cheese with pear & chilli salad

Baked goats' cheese with pear & chilli salad

Total: 37 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 387 kcal
, Fat: 29 g
, Carbohydrate: 12 g
, Protein: 19 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Goats' cheese

200 g pears, halved, cored, cut into slices approx. 1 cm thick
2 soft goats' cheese (approx. 140 g each)
1 tbsp olive oil
1 tbsp liquid honey
8 sprigs thyme, leaves torn off
½ tsp sea salt

Walnuts

2 tbsp walnut kernels, coarsely chopped

Salad

1 tsp coarse-grain mustard
2 tbsp white balsamic vinegar
1 tbsp olive oil
1 red chilli, deseeded, cut into thin rings
60 g rocket
¼ tsp sea salt
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How it's done

Goats' cheese

Spread the pears and cheese onto a baking tray lined with baking paper.

Combine the oil and honey. Drizzle over the cheese, sprinkle with thyme and fleur de sel.

Bake for approx. 7 mins. in the centre of an oven preheated to 180°C.

Walnuts

Without adding any oil, toast the nuts in an uncoated frying pan until golden brown.

Salad

Thoroughly mix the mustard, vinegar, oil and chilli. Mix in the rocket and pears, serve with the goats' cheese. Sprinkle with the nuts and a pinch of salt.

How-tos

Roasting nuts

Roasting nuts

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