Goat cheese on pear carpaccio with fig mustard

Ingredients for 4 servings:

• 1 pear(s)
• 3 tbsp pine nuts
• 2 slices of toast
• 20 g butter
• 1 tsp honey
• 1 pinch of salt
• 150 g goat’s cheese
• 4 tbsp fig mustard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the pear, halve it, and remove the core. Then cut it into thin slices and arrange them on a large, flat plate. Toast the pine nuts in a dry pan, stirring constantly. Reserve a tablespoon for garnish. Remove the crust from the toast and puree it with the remaining pine nuts in a blender. Stir in the softened butter and honey and season lightly with salt. Cut the goat cheese into 4 rounds and spread the mixture on top. Bake in the preheated oven for about 15 minutes, until the cheese is browned and begins to melt. Arrange the goat cheese on top of the pears and garnish with the remaining pine nuts and fig mustard. Serve with lamb’s lettuce or arugula salad.