Pears with Goat’s Curd & Hazelnut Dressing

  • Prep Time: 10 minutes
  • Cooking Time: 5 minutes
  • Servings: 4
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Pears in season are glorious raw and they aren’t only for sweet cooking and baking. Pears with Goat’s Curd & Hazelnut Dressing make a lovely savoury alternative.

 

Ingredients

  • 2 tablespoons (40 ml) extra virgin olive oil
  • 2 – 3 teaspoons balsamic vinegar
  • Salt & freshly ground black pepper
  • 40g toasted hazelnuts, finely chopped
  • 2 pears, cored
  • 60g baby rocket, to serve
  • 100g marinated goat’s curd

Instructions

  1. Whisk together the oil, vinegar, salt and pepper and two-thirds of the hazelnuts. Set aside. Slice each pear into six wedges and toss in remaining oil.
  2. Heat a frypan or char-grill over a high heat and when hot, cook the pear wedges approx. 3 minutes each side or until slightly charred.
  3. Place rocket in a bowl, top with pears, then crumble over the goat’s curd, drizzle over the hazelnut dressing and sprinkle with remaining hazelnuts.

Notes

Wine: Try this with an elegant, wooded chardonnay.

Related Recipes: Pear Confit for Cheese

You could use pear in place of apple in Chicken with Apple in Prosciutto

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