Name: Honey-baked goat’s cheese with walnut, pear and frisée
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

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

Australian Gourmet Traveller French recipe for honey-baked goat’s cheese with walnut, pear and frisée.

Serves 4

Prep

15M

Cook

10M

Total

25M

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.

Ingredients

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

Method

Main

1.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).

2.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.