Pear and Rocket Salad with Goats Cheese Recipe

Pear and Rocket Salad with Goats Cheese

Port? Check. Cheese? Check. Fruit, leaves and herbs? Check. What else do you need for a perfectly balanced starter? This is one of those recipes that flirts with your senses and makes you feel like you’re in an extremely posh restaurant. I would definitely make this salad if I wanted to prepare a romantic dinner for my other half. And that’s not only because he’s crazy about Port and cheese, it’s because everything in that salad is special – from the goat’s cheese fried in honey through the pears drowned in wine to the freshly ground pink peppercorns.

Ingredients for 2 salads:

250 g pears
200 g goats’ cheese
100 ml Port
50 g rocket
20 g honey
5 g fresh rosemary
2 g pink peppercorn
2 tbsp. olive oil
1 tbsp. white balsamic vinegar
½ tsp. salt

Pear and Rocket Salad with Goats Cheese Preparation:

Cut the pears into slices and remove the core.
Wash the rosemary and cut a few tips for decoration.
Put the Port, pear slices and rosemary into a saucepan. Place the lid on top and leave to simmer for about 5 minutes (or until the pears soften) over medium heat.
Cut the goats’ cheese into 6 equal slices.
Wash the rocket leaves and place them in a bowl.
To make the salad dressing, mix the olive oil, white balsamic vinegar, salt and half of the ground pepper in a small bowl. Pour the dressing over the rocket.
Pour the honey into a frying pan and fry the goats’ cheese slices for about a minute on each side (or until golden).
Divide the rocket leaves into 2 salad plates. Arrange the goats’ cheese and pear slices on top. Sprinkle about 1-2 tablespoons of the Port wine dressing, sprinkle with a few pink peppercorns and decorate with fresh rosemary.