Warm Goat's Cheese Salad with Pear, Bacon & Walnuts

Ingredients

• 100 gmixed leaf lettuce
• 100 gsoft goat's cheese — with rind
• 75 gstreaky bacon
• 1pear — firm, ripe
• 100 gcherry tomatoes
• 30 gwalnuts
• 1 tbsphoney
• 1 tspDijon mustard
• 1 tbspbalsamic vinegar
• 2 tbspextra virgin olive oil
• freshly ground black pepper

Method

1. 1

   Preheat the oven grill. Spread the walnuts over a dry frying pan and toast for 2–3 minutes. Remove from the pan and let them cool.

2. 2

   Fry the streaky bacon without extra oil until crispy. Remove from the pan and drain briefly.

3. 3

   Cut the pear into wedges and remove the core. Fry the pear for about 2 minutes per side in a little of the leftover bacon fat, until the outside is lightly caramelised.

4. 4

   Halve the cherry tomatoes. Divide the lettuce and tomatoes between two plates.

5. 5

   For the dressing, mix ½ tbsp honey, Dijon mustard, balsamic vinegar and olive oil. Season with black pepper.

6. 6

   Cut the goat's cheese into two thick slices. Brush the top with the remaining ½ tbsp honey and place under the grill for about 2–3 minutes, until the cheese is warm and lightly coloured.

7. 7

   Divide the warm pear and crispy streaky bacon over the salad. Drizzle with the dressing.

8. 8

   Place the warm goat's cheese on top and finish with the roasted walnuts.