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Ingredients
- 4 tbsp ghee or cultured butter (unsalted)
- 3 tbsp whole hazelnuts
- 2 beurre bosc or corella pears, cut into long wedges
- pinch of sea salt
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp extra virgin olive oil
- 4 cylinders of a firm goat's cheese variety, sliced into rounds
- 5 cups of autumn greens: watercress, chicory, radicchio and fennel, washed and spin-dried
Method
Heat 2 tablespoons of the ghee or butter, add the hazelnuts and fry for a couple of minutes until brown. Remove and set aside.
In the remaining 2 tbsp of ghee or butter, saute the pear slices with a sprinkling of salt and the honey. Cook on a high heat for a couple of minutes, or until the pears have softened a bit, but are not mushy. Stir in the lemon juice and the zest.
To prepare the goat's cheese: heat the olive oil over medium heat in a frypan, add the goat's cheese and fry for three minutes on each side.
Serve the warm cheese over a mixture of the greens and spoon over the caramelised pears with juice. Dot with fried hazelnuts and lemon zest and serve warm.
