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Serves: 4


4 ripe pears
a knob of butter
granulated sugar
a handful of walnuts, halves or pieces
mixed salad leaves 100g / 4 oz goat’s curd or soft goat’s cheese
sea salt
walnut oil

Caramelised Pear, Walnut & Goat's Curd Salad

A lovely autumnal salad, good as a starter or for lunch.  Pears and walnuts caramelised in butter and sugar take some beating! Delicious either warm or at room temperature.

Goat's curd can be found at farmer's markets and good delicatessen and supermarkets. Substitute with soft goat's cheese if you cannot find it.


1.Quarter the pears, peel and remove the core then cut each quarter in half lengthways. Melt a good knob of butter in a frying pan and cook the pears slowly, turning when beginning to brown. Sprinkle with a teaspoonful of sugar and cook until caramelised on all sides. Remove from the pan onto a plate.

2.Add the walnuts to the pan and cook until caramelised. You may need to add a little more sugar and possibly some butter, depending on how much is left from the pears. Sprinkle over a little salt. Remove with a slotted spoon onto some kitchen towel.

3.When ready to eat, arrange a few salad leaves on four dinner sized plates, nestle the pears on top, followed by the goat’s curd or cheese scattered in random blobs. Sprinkle with sea salt and a little walnut oil and finally scatter over the walnuts.


Cook the pears and walnuts up to 24 hours in advance. Reheat in a medium oven for a few minutes if the salad is to be served warm. If not remove from the fridge an hour or so in advance to bring the pears to room temperature.

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