Honey-baked goat’s cheese with walnut, pear and frisée
This dish is similar to one we devoured at Sydney’s Ash St Cellar. We’ve added walnuts to our version and served it with a salad of shaved sweet pear and bitter frisée for a fresh touch. If you can’t find individual fresh goat’s cheeses, buy a log instead and cut it into rounds.
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Serves
4
Cooking Time
Prep time 15 mins, cook 10 mins
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2 tbsp
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walnut oil, plus extra for brushing
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2
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individually sized goat’s cheeses (about 125gm each) such as Cabridoux
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100 gm
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honey
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30 gm
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walnut halves, roasted and coarsely chopped
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½
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lemon, juice only
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½
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garlic clove, finely chopped
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10 ml
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tarragon vinegar
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1 tsp
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Dijon mustard
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1
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William pear, halved lengthways
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1 cup
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(loosely packed) frisée
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To serve:
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toasted baguette
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1
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Preheat a grill to high heat. Lightly brush two 375ml-capacity oven dishes with walnut oil and place a goat’s cheese in each. Drizzle half the honey over each, scatter with half the walnuts, season to taste with freshly ground pepper and grill until bubbling and golden (8-10 minutes).
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2
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Meanwhile, combine lemon juice, garlic, vinegar and mustard in a bowl. Whisking continuously, add walnut oil in a thin steady stream until emulsified, season to taste. Thinly shave pear on a mandolin, add to dressing with frisée, toss lightly to combine. Serve immediately with honey-baked goat’s cheese and toasted baguette.
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Drink Suggestion Lightly sweet Loire chenin blanc.
RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles
DRINK SUGGESTION Max Allen