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Goat cheese raviole
Arugula, Pear, and Pecan Salad

Serves
2
Preparation
20
Cooking time
15

Ingredients

  • 5.3oz of Saint Jean frozen goat cheese ravioles
  • 1 tbsp liquid honey
  • 2 tbsp virgin oil
  • A handful of arugula leaves
  • 1oz of walnuts or pecans
  • 1 pear
  • Salt, pepper

PREPARATION

Sauce

  • In a bowl or shaker, mix the honey, virgin oil, and a pinch of salt.

Salade

  • Wash and dry the arugula.
  • Roughly chop the walnuts. If using pecans, toast them by placing them on a baking sheet in the oven at 180°C (350°F) for 15 minutes.
  • Peel the pear and dice it into small cubes. (Tip: To prevent browning, coat the pear in a mixture of water and a squeeze of lemon juice if needed.)

Ravioles

  • Heat a pot of water.
  • Add the ravioles and cook for 2 minutes at a gentle simmer.
  • Remove with a slotted spoon.
  • Transfer to a mixing bowl, add a drizzle of neutral oil, and toss gently.

Plating

  • In the mixing bowl, combine the pear cubes, chopped nuts, sauce, and arugula.
  • Toss gently to coat and serve immediately.

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