Goats cheese, pear and prosciutto winter salad

The beautiful flavours of prosciutto, sweet pear and soft goats cheese combine to make this magnificent salad starter.

Recipe «Goats cheese, pear and prosciutto winter salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 x 150g log goat's cheese , sliced, 1 garlic clove, crushed, 2 tsp finely chopped fresh oregano, 2 tsp finely chopped fresh thyme, 1 tsp finely grated lemon rind , 125ml olive oil, 12 slices prosciutto, 3 ripe pears, cored, thinly sliced lengthways , 55g walnut halves, coarsely chopped, 2 tbsp red wine vinegar, 3 tsp Dijon mustard, Salt & freshly ground black pepper, 60g watercress sprigs, washed, dried.

Ingredients:

• 1 x 150g log goat's cheese , sliced 
• 1 garlic clove, crushed 
• 2 tsp finely chopped fresh oregano 
• 2 tsp finely chopped fresh thyme 
• 1 tsp finely grated lemon rind 
• 125ml olive oil 
• 12 slices prosciutto 
• 3 ripe pears, cored, thinly sliced lengthways 
• 55g walnut halves, coarsely chopped 
• 2 tbsp red wine vinegar 
• 3 tsp Dijon mustard 
• Salt & freshly ground black pepper 
• 60g watercress sprigs, washed, dried 

Instructions

1. Place goat's cheese in a shallow glass dish. Combine the garlic, oregano, thyme, lemon rind and half the oil in a jug. Drizzle cheese evenly with oil mixture. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2. Heat a large non-stick frying pan over medium-high heat. Add half the prosciutto and cook for 1 minute each side or until crisp. Transfer to a plate lined with paper towel. Repeat with the remaining prosciutto. Coarsely chop.
3. Heat 1 tablespoon of the remaining oil in the same pan over medium heat. Add half the pear slices and cook for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining pear. Add the walnuts to the pan and cook, stirring, for 3 minutes or until toasted. Remove from heat.
4. Whisk together the vinegar, mustard and remaining oil in a jug. Season with salt and pepper.
5. Combine the watercress, pear and prosciutto in a large bowl. Drizzle with dressing and gently toss to combine.
6. Arrange the salad on serving plates. Top with goat's cheese and drizzle with a little marinade. Sprinkle with walnuts and serve immediately.