Smooth, buttery avocado, sweet juicy pears and crisp goat's cheese croûtes make a winning combination in this simple starter.
4 people made this
4 thick slices from a baguette
2 small ripe but firm avocados
juice of 1 lemon
2 small dessert pears
100g mixed salad leaves, trimmed if necessary
2 × 100g goat's cheeses, each cut in half
2 tbsp olive oil
1 tbsp vegetable oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
salt and freshly ground black pepper
Method Prep:20min › Ready in:20min
Preheat the grill, then toast the baguette slices lightly on both sides.
Cut the avocados in half. Remove the stones, peel them, and cut the flesh into thin slices. Sprinkle with half the lemon juice and season with salt.
Peel, quarter and core the pears. Cut the flesh into slices and sprinkle with the remaining lemon juice.
For the dressing, put the oils, vinegar, mustard and seasoning in a screw-top jar and shake well together. Pour over the salad leaves and toss well.
Place a round of cheese on each slice of baguette and heat for 2–3 minutes under the grill until golden on the top and just beginning to melt.
Divide the salad leaves among the plates and scatter over the slices of avocado and pear. Place a cheesy baguette croÛte on each serving, sprinkle with a little pepper and serve at once.
*If preferred, you could also make this dish using a slice of Camembert or Brie cheese on the baguette toasts. *If you have a bottle of walnut or hazelnut oil in the cupboard, add 1 tsp to the salad dressing.