Goat Cheese, Pear & Prosciutto Salad

Serves-4

Ingredients

• 1 log of goat cheese, sliced into 1/4 inch equal rounds
• 1 garlic clove, crushed
• 2 teaspoon finely chopped fresh oregano
• 2 teaspoon finely chopped fresh thyme
• 1 teaspoon finely grated lemon rind
• 125 ml (1/2 cup) olive oil
• 12 slices prosciutto
• 3 ripe pears, cored
• 55 grams (1/2 cup) walnut halves (optional)
• 2 tablespoons red wine vinegar
• 3 teaspoon Dijon mustard
• Salt & freshly ground black pepper
• Mixed greens, rinsed off, dried

Poached Pears

• Peel and core the three pears. Leave the stem end on.  This makes it easier to handle them after they are poached.
• Place the pears in a pot and cover them by about one inch with water.
• Add one cup of sugar and one cinnamon stick. cover the pears and bring them slowly to a boil.
• Once the pot begins to boil turn off the heat and let the pears cool down in the poaching liquid.
• Once cool enough to handle follow the instructions for the rest of the salad.

Marinade for the Goat Cheese

• Place the goat cheese in a shallow dish or tray.
• Combine the garlic, oregano, thyme, grated lemon rind, and half the oil and mix it well.
• Drizzle the cheese evenly with the olive oil mixture. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavors.

Tip – Turn the goat cheese over in about 3o minutes to marinate both sides. Also, remember to bring the goat cheese to room temperature prior to serving it. This will allow the true flavors of it to be enjoyed.

Prosciutto

• Heat a large non-stick frying pan over medium-high heat.
• Add half the prosciutto and cook for 1 minute on each side or until crisp.
• Transfer to a plate lined with a paper towel. Repeat with the remaining prosciutto. Coarsely chop it.

Candied Walnuts

Ingredients

• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 egg white
• 1 teaspoon water
• 1/2 cup walnut halves

To make

• Preheat the oven to 300 degrees. Line a sheet pan with parchment paper.
• Place the granulated sugar, brown sugar, cinnamon, and salt in a small bowl. Mix until thoroughly combined.
• In a large bowl, whisk the egg white with the water until the mixture is frothy. Pour the walnuts into the egg white mixture and toss to coat. Pour in the cinnamon-sugar mixture and stir until nuts are thoroughly coated in the sugar.
• Place the nuts in a single layer on the sheet pan.
• Bake for 30-35 minutes, stirring halfway through for even baking.
• Cool completely and store in an airtight container until ready for use.

Dijon Mustard Vinegrette 

• Whisk together the vinegar, mustard, and remaining olive oil in a bowl. Season with salt and pepper.
• Combine the mixed greens, sliced poached pear, and prosciutto in a large bowl. Drizzle with the dressing and gently toss to combine.
• Decoratively arrange the salad on cold serving plates.
• Add the goat cheese and drizzle with a little marinade over it
• Sprinkle with the candied walnuts and serve immediately.

Tip: Keep in mind when making this dish that the goat cheese needs to marinate for at least one hour.

This dish also looks great on rectangular plates.