for 4 person

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 sprig	thyme, leaves torn off
½ tsp	sea salt

Walnuts

2 tbsp

walnut kernel, 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

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.

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