Goat’s cheese, pear & candied pecan salad

• pecans↗100g g
• soft brown sugar↗2 tbsp tbsp
• maple syrup↗1 tbsp tbsp
• red-skinned pears2

  cut into long, thin strips (use a spiralizer, or julienne them)

• wild rocket↗100g g
• goat's cheese4 x 35g rounds
• mustard powder1 tsp tsp
• white wine vinegar↗2 tbsp tbsp
• extra virgin olive oil↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6 and put the pecans on a non‑stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5‑7 mins until golden, then leave to cool completely before roughly chopping.

2. 2

   Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.

3. 3

   Just before serving, blowtorch or grill the goat’s cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat’s cheese.