Grilled pear, endive and crottin de chavignol toasts with caramelised walnuts

crottin de chavignol cheese

🥗Healthier: goat cheese

💰Cheaper: feta cheese

Goat cheese provides a similar tangy flavor while being more widely available.

Caramelize the walnuts by adding sugar to a pan and melting it gently, avoiding too much movement to prevent crystallization.

Once the sugar is melted, add the walnuts and coat them in the hot sugar, then pour them onto greaseproof paper to cool.

Slice the baguette and drizzle with olive oil, then toast under the grill or in the oven until browned.

Cut the goat cheese in half and drizzle with olive oil.

Peel the firm pears, cut them in half, then into quarters, and remove the core.

Cut the endive in half, leaving some core intact to hold it together, and place on a tray.

Sprinkle sugar over the pears and endive, add salt, pepper, drizzle with olive oil, and add the zest and juice of half an orange.

Dot the goat cheese around the pears and endive on the tray.

Place the tray under the grill for 10 to 12 minutes until golden and bubbling.

Assemble the salad by placing endive and pears on a plate, breaking up the caramelized walnuts, and adding pomegranate seeds and fresh basil on top.

Drizzle with honey before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens