6 ripe pears, halved lengthways
8 shallots, halved lengthways
4 bay leaves
1 cup verjuice
2 T olive oil
Sea Salt and freshly ground black pepper, to taste
1 fennel bulb, sliced into wedges
40 g watercress
150 g soft goat’s cheese
40 g walnuts, lightly toasted
1. Preheat oven to 180°C. Place the pears, shallots and bay leaves in a roasting tray. Pour over the verjuice and olive oil. Season and and roast for 30–40 minutes, or until golden. Allow to cool slightly.
2. Arrange the fennel wedges and watercress on a serving dish. Top with roasted pears and shallots. Spoon goats cheese on top and sprinkle over toasted walnuts. Pour the pan juices over the salad and enjoy!