Pear salad with quince croutons

Surprise friends with a salad thats part cheese plate, part bruschetta and 100 per cent delicious.

Recipe «Pear salad with quince croutons» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 firm green pears, unpeeled, cut into thick wedges, 1/2 French bread stick , cut into 1cm-thick slices, 2 tbsp quince paste, 75g goat's cheese, 120g baby rocket leaves , 75g hazelnuts, toasted, coarsely chopped, 125ml balsamic vinegar, 45g brown sugar .

Ingredients:

• 4 firm green pears, unpeeled, cut into thick wedges 
• 1/2 French bread stick , cut into 1cm-thick slices 
• 2 tbsp quince paste 
• 75g goat's cheese 
• 120g baby rocket leaves 
• 75g hazelnuts, toasted, coarsely chopped 
• 125ml balsamic vinegar 
• 45g brown sugar 

Instructions

1. Heat a large frying pan over high heat. Spray pear with olive oil. Cook, in 2 batches, for 1 minute each side or until pear just starts to change colour. Transfer to a plate to cool.
2. Spray bread with olive oil. Cook, in 2 batches, in the pan for 1 minute each side or until lightly charred. Set aside to cool.
3. To make the dressing, wipe the pan clean with paper towel. Add vinegar and sugar. Bring to boil over medium-high heat. Reduce heat to medium. Cook, swirling the pan, for 3 minutes or until thick and syrupy. Set aside to cool.
4. Spread the quince paste and goat's cheese over the bread. Arrange the croutons, pear and rocket on a platter. Sprinkle with hazelnuts. Drizzle over the dressing. Season.