Rocket and pear salad with goat's cheese and caramelised nuts

Rocket and pear salad with goat's cheese and caramelised nuts


4 people made this

About this recipe: I created this salad from several delicious ideas I tried at different restaurants. I prefer it with soft crumbled goat's cheese, but other types of cheese could work well, as well. Experiment and let me know how you like it!

Serves: 1 

  • 50g walnut or pecan halves
  • 1 tablespoon honey or maple syrup
  • 100g rocket leaves
  • 1/2 pear, cored and sliced thinly
  • 50g soft goat's cheese, crumbled
  • 1 tablespoon balsamic vinegar, or to taste
  • 2 tablespoons olive oil, or to taste
  • ground black pepper, to taste

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Begin by caramelising the nuts. Line a small frying pan with a sheet of aluminium foil (to prevent sticking) then arrange the nuts inside and place over a low heat. Stir occasionally until nuts are fragrant and golden on the inside, about 8 to 10 minutes. Watch them carefully as they go from done to overdone very quickly! Remove from the heat and let cool completely in pan. Chop and set aside.
  2. Place the rocket leaves into a bowl then add the sliced pear on top. Sprinkle the crumbled goat's cheese and nuts into the salad.
  3. Just prior before serving, dress with balsamic vinegar and olive oil. Season with fresh ground black pepper and toss. Serve immediately.


Sometimes I add some thinly sliced leek or red onion, but this is really optional.

Toasting the nuts

Alternatively, you can place the nuts on a baking tray and bake in the oven for 8 to 10 minutes at 180 C / Gas 4, moving often to prevent burning.

Rocket leaves

I buy baby rocket and use whole leaves, however mature leaves could be cut in two.

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