Pear and Avocado Salad

    20 minutes

    A lovely combination of buttery avocado, sweet and juicy pears and warm goat's cheese. A fine salad for a dinner party.

    2 people made this

    Serves: 4 

    • 4 thick slices from a baguette
    • 2 small ripe, firm avocados
    • juice of 1 lemon
    • salt and freshly ground black pepper
    • 2 small ripe, firm pears
    • 4 cups mixed salad leaves, about 120g
    • 2 (100g) logs goat's cheese, halved
    • Vinaigrette dressing
    • 1 1/2 tablespoons olive oil
    • 1 tablespoon vegetable oil
    • 1 tablespoon white wine vinegar
    • 1 teaspoon Dijon mustard
    • salt and freshly ground black pepper

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Preheat a grill to a moderate heat, then toast the baguette slices lightly on both sides.
    2. Cut the avocados in half. Remove the stones, peel off the skins, then thinly slice the flesh. Sprinkle with half the lemon juice and season with salt. Peel, quarter and core the pears. Cut the flesh into slices and sprinkle with the remaining lemon juice. Put the salad leaves in a bowl.
    3. To make the dressing, put the oils, vinegar, mustard and seasoning in a screw-top jar and shake vigorously. Pour over the salad leaves and toss well.
    4. Place a round of cheese on each slice of baguette and heat for 2–3 minutes under the grill until golden on the top and just beginning to melt.
    5. Divide the salad leaves among four plates and scatter with the slices of avocado and pear. Place a cheesy baguette croûte on each serving, sprinkle with pepper and serve.

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