Ingredients

The following ingredients have 4 Servings
  • 100g pecans
  • 2 tbsp soft brown sugar
  • 1 tbsp maple syrup
  • 2 red-skinned pears , cut into long, thin strips (use a spiralizer, or julienne them)
  • 100g wild rocket
  • 4 x 35g rounds of goat's cheese
  • 1 tsp mustard powder
  • 2 tbsp white wine vinegar
  • 4 tbsp extra virgin olive oil

Instruction

  • Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.
  • Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.
  • Just before serving, blowtorch or grill the goat’s cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat’s cheese.