00.0g goat's cheese (round with a rind)
1 ripe pear
handful pecans , roughly broken
80.0g bag mixed watercress and spinach
crusty bread , to serve
oil , for brushing

1 tbsp cranberry sauce
1.0 tbsp olive oil
1.0 tbsp lemon juice

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Preheat the grill to high and line the grill rack with foil. Halve the cheese to make two discs. Halve and core the pear, cut each half into slices and arrange in two piles on the foil. Lightly brush the pears with oil then top each pile with a cheese disc (cut side up) and grill for a few minutes until lightly golden and bubbling. Scatter with the nuts and grill for a minute or so more.
Whisk the cranberry sauce with the oil and lemon juice and season. Arrange salad leaves on two plates. Put the pears and cheese on top. Spoon over the dressing, scatter over any stray nuts and eat right away with crusty bread while the cheese is still deliciously runny.
Per serving