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


4 people


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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


2 tbsp walnut kernels, coarsely chopped


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

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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.


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


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.


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