Goats cheese with fig and pear salad

Ed Baines' salad celebrates tastyly autumnal figs and pears accompanied with a slither of nut-speckled goats' cheese
By Ed Baines
Goats cheese with fig and pear salad
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the coating

  • 50 g pistachio nuts
  • 50 g pine kernels
  • 4 tbsp cornflour
  • 4 tbsp plain flour
  • 200 ml chilled soda water
  • pinches salt
  • pinches cayenne pepper

For the dressing

  • 2 figs
  • 1 tbsp honey
  • 2 tbsp red wine vinegar
  • 50 ml extra virgin olive oil
  • 1 pear

For the goats cheese

  • 800 ml vegetable oil
  • 125 g goats' cheese

For the salad

  • handfuls baby ruby chard
  • handfuls mizuna leaves


1. Grind the pistachio nuts and pine nuts into a fine powder.

2. Sieve the cornflour and plain flour into a mixing bowl. Gradually whisk in the soda water to make a thin batter.

3. Fold the nuts and cayenne pepper into the batter and leave on one side.

4. For the dressing, quarter the figs and scoop out the pulp into a small saucepan, discarding the skins.

5. Pour in the honey, red wine vinegar and olive oil. Bring to a boil, remove from the heat and leave on one side to cool slightly. Process in a food processor until smooth.

6. Finely chop the pears and tip them into the honey dressing - set aside.

7. Heat the vegetable oil in a small saucepan. Slice the goats' cheese in half horizontally and dip each slice into the batter. Deep fry in hot oil until golden brown. Remove with a slotted spoon and drain on absorbent kitchen towel.

8. Toss the salad leaves with the dressing and divide between 2 serving plates. Top with a slice of goats' cheese and drizzle any remaining dressing over the top.

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