Name: Pear, apple and frisée salad with goat’s curd toasts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 long baguette, halved lengthways; For drizzling: olive oil; 1 garlic clove, halved; To serve: goat's curd; Pear and frisée salad; 2 tbsp olive oil; 2 tbsp pepitas; 1 tbsp apple cider vinegar; Juice of ½ lemon, or to taste; 1 cup (loosely packed) frisée; 1 firm William pear, halved and thinly sliced on a mandolin; 1 Granny Smith apple, halved and thinly sliced on a mandolin

Pear, apple and frisée salad with goat’s curd toasts

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Serves 4

Prep

15M

Cook

Total

20M

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Ingredients

1 long baguette, halved lengthways

For drizzling: olive oil

1 garlic clove, halved

To serve: goat's curd

Pear and frisée salad

2 tbsp olive oil

2 tbsp pepitas

1 tbsp apple cider vinegar

Juice of ½ lemon, or to taste

1 cup (loosely packed) frisée

1 firm William pear, halved and thinly sliced on a mandolin

1 Granny Smith apple, halved and thinly sliced on a mandolin

Method

Main

1.Preheat grill to high. Place baguette cut-side up on a baking tray, drizzle with oil and grill until golden and toasted (2-3 minutes). Rub with cut side of garlic, season to taste, halve crossways and spread with goat’s curd.

2.For salad, heat olive oil in a small saucepan over medium-high heat, add pepitas and stir occasionally until golden and toasted (1-2 minutes), then tip oil and pepitas into a bowl. Add vinegar and lemon juice, season to taste, then add frisée, pear and apple, toss to combine and serve with goat’s curd toasts.

Styling by Emma Knowles

Ingredients

Method

Main

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