Festive Lamb's Lettuce Salad with Pear, Pomegranate and Goat's Cheese

A autumnal lamb's lettuce salad with pear, pomegranate and toasted walnuts, finished with creamy goat's cheese and a honey-balsamic dressing. The salad can be prepared in advance and makes a light, festive starter.

By yumbelo · 6 servings · 25 minutes

Ingredients

• 300 g Lamb's lettuce
• 2 pc Pears, ripe but firm
• 1 pc Pomegranate
• 80 g Walnut kernels
• 150 g Fresh goat's cheese
• 1 tbsp Honey
• 2 tbsp Balsamic vinegar
• 1 tsp Dijon mustard
• 4 tbsp Olive oil
• Salt
• Pepper, freshly ground

Method

1. Toast the walnut kernels in a dry pan over medium heat for three to four minutes, until fragrant, then let them cool and chop roughly.
2. Halve the pomegranate, work the seeds out over a bowl and remove the white membranes.
3. For the dressing, whisk together balsamic vinegar, honey, Dijon mustard, a pinch of salt and pepper in a small bowl, then whisk in the olive oil until a creamy emulsion forms.
4. Clean the lamb's lettuce, wash it, spin it thoroughly dry and place it in a large bowl.
5. Wash the pears, quarter them, remove the cores and cut into thin slices.
6. Break or crumble the fresh goat's cheese into pieces about two centimetres in size.
7. Toss the lamb's lettuce with some of the dressing and divide it among six plates.
8. Arrange the pear slices, goat's cheese, pomegranate seeds and walnuts on top, drizzle with a little more dressing and serve immediately.