Goat's cheese, pear & prosciutto winter salad

Ingredients

1 x 150g log goat's cheese (South Cape brand), sliced
1 garlic clove, crushed
2 tsp finely chopped fresh oregano
2 tsp finely chopped fresh thyme
1 tsp finely grated lemon rind
125ml (1/2 cup) olive oil
12 slices prosciutto
3 ripe pears, cored, thinly sliced lengthways
55g (1/2 cup) walnut halves, coarsely chopped
2 tbs red wine vinegar
3 tsp Dijon mustard
Salt & freshly ground black pepper
60g watercress sprigs, washed, dried

 

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Method

1. Place goat's cheese in a shallow glass dish. Combine the garlic, oregano, thyme, lemon rind and half the oil in a jug. Drizzle cheese evenly with oil mixture. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2. Heat a large non-stick frying pan over medium-high heat. Add half the prosciutto and cook for 1 minute each side or until crisp. Transfer to a plate lined with paper towel. Repeat with the remaining prosciutto. Coarsely chop.
3. Heat 1 tbs of the remaining oil in the same pan over medium heat. Add half the pear slices and cook for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining pear. Add the walnuts to the pan and cook, stirring, for 3 minutes or until toasted. Remove from heat.
4. Whisk together the vinegar, mustard and remaining oil in a jug. Season with salt and pepper.
5. Combine the watercress, pear and prosciutto in a large bowl. Drizzle with dressing and gently toss to combine.
6. Arrange the salad on serving plates. Top with goat's cheese and drizzle with a little marinade. Sprinkle with walnuts and serve immediately.