Goat's cheese, rocket and pear salad

  • Serves 4
  • Pear dressing
  • 2 tablespoons of good olive oil
  • 2 hard conference or similar pears
  • 2 small shallots finely sliced
  • 1 dessert spoonful of thyme leaves
  • 1 dessert spoonful of brown sugar or one serving spoon of honey
  • Juice of 2-3 lemons
  • 1 tablespoon of white balsamic vinegar
  • Salad
  • 1 large bag of rocket
  • 1 pack of soft goat's cheese without the rind
  • Gently fry the shallots in the olive oil until they have softened and appear opaque in colour, about 6 minutes.
  • Whilst this is cooking peel and slice the pears into thin slices and place in a bowl or jug with the lemon juice, making sure the juice covers the pear slices.
  • Add the thyme leaves to the shallots and oil and cook for a further 3 minutes gently.
  • Add the brown sugar or honey, balsamic vinegar and finally the pears and lemon juice. Cook for a further 6 minutes until the pear is soft.
  • Remove from the heat and leave to cool
  • Put the rocket into a bowl (wash and dry if necessary first)
  • Chop up the goat's cheese and sprinkle over the rocket
  • Pour the desired amount of pear and dressing over the top. You can keep any extra dressing for up to 4 days in the fridge