INGREDIENTS

110g goat’s cheese, crumbled
One handful of walnuts
Freshly ground pepper
1 1/2 tablespoons light olive oil
2 tablespoons balsamic vinegar
8 x 2cm-thick slices ciabatta or crusty bread
Olive oil spread

METHOD

Combine the pear, rocket, goat’s cheese and walnuts in a large bowl. Season with lots of pepper.

Drizzle with the olive oil and balsamic vinegar.

Toss mixture to combine.

Spread each slice of ciabatta with a little olive oil spread.

Toast for 5 minutes or until crisp and golden.

Serve immediately with the salad.

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