a few lettuce leaves; torn in pieces
225 g goats’ cheese; split into 4 discs
4 ripe pears; cored and chunked
110 g walnuts; chopped
1 bunch watercress; trimmed
4 tablespoons lemon juice
6 tablespoons olive oil
Yield: 4 servings
If you prefer, use another white variety such as Caerphilly, Lancashire, Wensleydale or white Stilton. Arrange the lettuce on 4 plates and top with the goats cheese. Mix together the pears, walnuts and watercress. Blend the lemon juice and oil together, then toss into the salad ingredients. Serve on top of the cheese.