Ingredients

• 1 pear - seeded and sliced
  
• 6 ounces, goat cheese - very cold
  
• 2 tablespoons, il Fustino pear vinegar
  
• 1/2 teaspoon, sun-dried tomato balsamic creame
  
• 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
  

Method

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 pear vinegar, walnut oil and sun-dried tomato balsamic creame. 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 pear 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