2018-11-01_The_Simple_Things

Pear, walnut &

goats’ cheese salad

Pears are brilliant additions to a

satisfying autumn salad, fresh and

fruity against piquant cheeses,

peppery leaves and toasted nuts.

Serves 2

¼ red onion, finely sliced

50ml red wine vinegar

50g watercress, washed and dried

1 pear, cored and sliced

2 figs, quartered

100g soft goats’ cheese, sliced

Small handful of walnuts, toasted

200ml extra virgin olive oil

1 Put the sliced red onion into a small

dish with the vinegar and leave to

marinate for at least half an hour and

ideally a few hours: the longer you

leave it, the softer and sweeter the

onion will be.

2 Arrange the watercress across two

plates and top with the pear, fig,

goats’ cheese and walnuts. Remove

the onion from the vinegar and add it

to the salad.

3 Tip the vinegar into a jar with the

olive oil and some salt and pepper

and shake vigorously until all is

combined. Dress the salad and eat

immediately.

TODAY

LIVING (^) | STAPLE FOODS
An autumnal take on
salad that combines
sweet crunchy pear
with walnuts and
creamy cheese