An il Fustino recipe

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The sweetness of the pears contrasts nicely with the piquant flavor of the goat cheese.

Serves: 4

Pear and Goat Cheese Salad


1 pear - seeded and sliced
6 ounces, goat cheese - very cold
2 tablespoons, il Fustino Mimosa vinegar
1/4 cup, La Nogalera roasted walnut oil
1 tablespoon, toasted sesame seeds or Sweet Morocan Dukkah
2 cups, arugula or spinach - washed and dried
1 pinch, kosher salt
freshly ground black pepper - to taste


  1. Place goat cheese in the freezer to get it very cold
  2. Lay down a layer of the spinach or arugula leaves on a salad plate
  3. Arrange pear slices around the perimeter of the plate
  4. In a small bowl blend together the mimosa vinegar and walnut oil. Whisk until an emulsion is formed
  5. Adjust seasoning with a bit of kosher salt and pepper to taste
  6. Dress greens and pears with the mimosa vinaigrette
  7. Just before serving, warm a non-stick frying pan over medium heat. Wipe pan with a bit of sesame oil to coat
  8. Remove goat cheese from freezer and slice into rounds about 3/4 inch thick
  9. Dredge cheese rounds in a layer of Sweet Moroccan Dukkah (or toasted sesame seeds) to cover both sides of cheese
  10. Sear the cheese rounds in the hot pan until the seeds brown just a bit
  11. Carefully remove cheese from pan and place in the center of the salad plate
  12. Serve