Honey-baked goat’s cheese with walnut, pear and frisée

AT A GLANCE

  • Serves 4 people

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.

  • 2 tbsp walnut oil, plus extra for brushing
  • 2 individually sized goat’s cheeses (about 125gm each) such as Cabridoux
  • 100 gm honey
  • 30 gm walnut halves, roasted and coarsely chopped
  • ½ lemon, juice only
  • ½ garlic clove, finely chopped
  • 10 ml tarragon vinegar
  • 1 tsp Dijon mustard
  • 1 William pear, halved lengthways
  • 1 cup (loosely packed) frisée
  • To serve: toasted baguette
01   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).
02   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.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

Drinking Suggestion:

LIGHTLY SWEET LOIRE CHENIN BLANC. , suggested by MAX ALLEN

FEATURED IN

Jul 2009

Jul 2009

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