This is a great salad as a starter.
- First, caramelise some pecans. Whip up some egg whites (about 2 large ones) until foamy and drop raw pecans into them
- Remove the nuts and drop them into a zip lock bag containing sugar , toss to coat
- Bake in a low oven for about 20 minutes on a greased baking tray
- leave to cool
- Meanwhile cute a log of goats' cheese like chevre, into wheels and coat in panko
- Grill until crispy
- While the cheese is grilling put salad leaves and slices of crisp pear on each plate
- Dress with balsamic vinegar and olive oil
- Finishe with the cheese and pecans
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