Pear, goats cheese and chicory salad

Serves: 2

Prep Time: 20 mins


  • 2 semi ripe pears, cored and sliced length ways into 8 slices each
  • 2 handfuls of watercress
  • 2 chicory
  • 100 g Somerset goats cheese (Any log shaped goats cheese with a skin on will do)
  • Small handful of crushed walnuts


  • 1 tsp honey
  • 1/2 lemon, juiced
  • 2 tsp olive oil

This salad is ‘pear’fect for the upcoming warmer months; present to glowing dinner guests as a starter, prepare as a delectable side dish, or even just eat it on your own for lunch. Part of my inspirational salads season.


  1. Place your griddle pan onto a high heat. Cut the stalk and base of each pear then quarter, and half again so you have eight pieces. Place the pear slices onto the griddle pan for about four minutes on each side. Remove from the heat when you have those charred lines and keep to one side to cool.
  2.  Slice the goats cheese into 4 wheels and place on a baking tray under a hot grill for about 2 minutes, then remove and allow to cool.
  3. Trim the root of the chicory and separate into individual leaves. Add the watercress, cooled pears and walnuts, then dress with the honey, lemon and olive oil dressing (reserve a small amount of dressing for the goats cheese at the end if you are placing it whole on top). Season with salt and pepper.
  4.  If you are serving as a starter you could keep the goats cheese whole and lay on top of the salad, or if making a salad for a larger group cut the goats cheese into small pieces and mix with the rest of the salad.

Pear, goats cheese and chicory salad 1 Jennifer Medhurst


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