Pear, apple and frisée salad with goat’s curd toasts


You'll need

1 long baguette, halved lengthways For drizzling: olive oil 1 garlic clove, halved To serve: goat's curd   Pear and frisée salad 2 tbsp olive oil 2 tbsp pepitas 1 tbsp apple cider vinegar Juice of ½ lemon, or to taste 1 cup (loosely packed) frisée 1 firm William pear, halved and thinly sliced on a mandolin 1 Granny Smith apple, halved and thinly sliced on a mandolin

Method

  • 01
  • Preheat grill to high. Place baguette cut-side up on a baking tray, drizzle with oil and grill until golden and toasted (2-3 minutes). Rub with cut side of garlic, season to taste, halve crossways and spread with goat’s curd.
  • 02
  • For salad, heat olive oil in a small saucepan over medium-high heat, add pepitas and stir occasionally until golden and toasted (1-2 minutes), then tip oil and pepitas into a bowl. Add vinegar and lemon juice, season to taste, then add frisée, pear and apple, toss to combine and serve with goat’s curd toasts.

At A Glance

  • Serves 4 people
GT
Signature Collection

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At A Glance

  • Serves 4 people

Featured in

Jun 2015

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