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Goats' cheese wrapped in pancetta with pear chutney and pan-fried pears

This Goats' cheese wrapped in pancetta with pear chutney and pan-fried pears recipe uses Olive Oil and Balsamic Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Heat a frying pan on a medium to high heat.

2. 2

   Place the goats' cheese in the frying pan and fry for two minutes on each side, until golden.

3. 3

   For the pear chutney, place all of the chutney ingredients into a saucepan over a medium heat and simmer together for ten minutes.

4. 4

   For the pear salad, melt the butter in a small pan.

5. 5

   Add the pears and fry over a medium to high heat for five minutes, turning occasionally, until browned all over.

6. 6

   For the dressing, whisk together all of the dressing ingredients in a clean bowl and season, to taste, with salt and freshly ground black pepper.

7. 7

   To serve, place the watercress onto a plate and pour over the dressing.

8. 8

   Top with the pan-fried pears and goats' cheese and serve the chutney in a bowl alongside.