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

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By Emma Knowles
  • Serves 4
  • 15 mins preparation
  • 5 mins cooking
Pear, apple and frisée salad with goat’s curd toasts
Pear, apple and frisée salad with goat’s curd toasts

Ingredients

  • 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

Main
  • 1
    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.
  • 2
    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.