- Mesculin salad leaves,
- 4 tablespoons lemon juice,
- 6 tablespoons olive oil,
- 4 ripe pears
cored and (or fresh figs) cut into chunks,
- 100g walnuts coarsely chopped,
- 225g Westhaven Chevre,
- watercress.
|
- Cut the chevre into 4 equal portions.
- Arrange the
lettuce on 4 individual plates.
- Blend together the lemon juice
and olive oil, add the watercress, pears/figs and walnuts and toss
well.
- Arrange
on top of the lettuce and then top with the goat’s cheese.
|
