Directions

1. Toast the nuts:
   Roughly chop the nuts. Toast them in a small pan with butter or oil over medium heat for 2–3 minutes until golden and fragrant. Add a tiny pinch of salt and set aside to cool.

2. Prep the pear:
   Quarter, core and slice the pear thinly.
   For extra flavor, you can lightly sear the slices in a hot pan – or leave them raw for freshness.

3. Make the dressing:
   In a small jar or bowl, mix Dijon mustard, honey, vinegar and olive oil.
   Shake or whisk well until emulsified. Season with salt and pepper to taste.

4. Prepare the greens:
   Wash and dry the greens. Toss them gently with the dressing and arrange on plates.

5. Caramelize the goat cheese (last step):
   Preheat oven to 220 °C / 425 °F on grill/broil setting.
   Slice the goat cheese into thick rounds and place them on a baking sheet lined with parchment.
   Drizzle each slice with honey and sprinkle lightly with brown sugar.
   Grill for 5–7 minutes, until golden and bubbling on top. Serve immediately while still warm.

6. Assemble the salad:
   Top the dressed greens with pear slices and toasted nuts.
   Place the warm goat cheese rounds right on top. Serve with bread on the side, if desired.