Bart's Recipes
Peel the pear, halve it, remove the core, and cut each half into four wedges. Place them in a small saucepan with the red wine, cinnamon stick, honey, and a few sprigs of thyme. Bring to a gentle simmer and poach the pear very gently for eight to ten minutes until just tender. Let it cool in the liquid; off the heat, it will continue to infuse, absorbing the color and spices without falling apart.
Remove the pear and reduce the poaching liquid over high heat until it forms a syrupy glaze of about two tablespoons.
Dry-toast the walnuts in a frying pan until fragrant, then break them into coarse pieces once cooled.
Cut the goat cheese into two thick slices. Heat one tablespoon of olive oil in a non-stick frying pan until very hot and add the slices. Fry for one and a half minutes per side, flipping them in a single motion with a wide spatula. The pan must be genuinely hot before adding the cheese, as it will melt away in a lukewarm pan before a crust can form.
Slice the shallot into paper-thin rings and toss them with the lamb's lettuce, the remaining olive oil, balsamic vinegar, salt, and pepper.
Arrange the salad on a plate, top with the pear and goat cheese, drizzle with the syrup, and scatter the walnuts over the top.
