Ensalada de pera a la parrilla y queso de cabra fresco

Ingredientes

• 2 pears (thickly sclided)
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 50 ml extra virgin olive oil
• 4 tbsp freshly squeezed lemon juice
• 3 cloves garlic (grated or pressed)
• 1 tsp dijon mustard (or wholegrain)
• salt and pepper to taste
• 250 g bag of fresh salad
• 50 g toasted pecan nuts
• 100 g pomegranate seeds
• 150-200 g goats cheese (sliced)
• 3-4 spring onion (sliced)

Preparación

1. 1

   Heat a skillet with the olive oil and add the pear slices when the pan and the olive oil is hot. Drizzle the maple syrup over the grilling pear slices. Grill both sides for about 2-3 minutes turning them over gently, so they don't rush as they soften.

2. 2

   In the meantime (or even before everything else) assemble the dressing, whisk it until it's fully combined.Layer your salad:Salad leaves bed, followed by the sliced goats cheese, then pomegranates, grilled pears and toasted pecan nuts. Drizzle over the dressing and top it with the spring onion slices.

3. 3

   Serve immediately. Enjoy