Honey-baked goat's cheese with walnut, pear and frisee

By sarah_carroll

Ingredients

• 2 tbsp walnut oil, plus extra for brushing
• 2 individually sized goat’s cheeses (about 125gm each) such as Cabridoux
• 100 gm honey
• 30 gm walnut halves, roasted and coarsely chopped
• 1/2 lemon, juice only
• 1/2 garlic clove, finely chopped
• 10 ml tarragon vinegar
• 1 tsp Dijon mustard
• 1 William pear, halved lengthways
• 1 cup (loosely packed) frisée
• To serve: toasted baguette

Details

Servings 2

Preparation

Step 1

Preheat a grill to high heat. Lightly brush two 375ml-capacity oven dishes with walnut oil and place a goat’s cheese in each. Drizzle half the honey over each, scatter with half the walnuts, season to taste with freshly ground pepper and grill until bubbling and golden (8-10 minutes).
2 Meanwhile, combine lemon juice, garlic, vinegar and mustard in a bowl. Whisking continuously, add walnut oil in a thin steady stream until emulsified, season to taste. Thinly shave pear on a mandolin, add to dressing with frisée, toss lightly to combine. Serve immediately with honey-baked goat’s cheese and toasted baguette.