Ingredients

• 100g/4oz round goats' cheese
• rind removed
• halved
• 4 slices pancetta
• ½ pear
• cored
• chopped
• ½ onion
• chopped
• 1 tbsp chopped
• fresh parsley
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 25g/1oz butter
• ½ pear
• sliced
• 2 tbsp olive oil
• 1 tsp wholegrain mustard
• ½ lemon
• juice only
• sea salt and freshly ground black pepper
• handful watercress

Directions

• Wrap the goats' cheese halves with the pancetta.
• Heat a frying pan on a medium to high heat. Place the goats' cheese in the frying pan and fry for two minutes on each side
• until golden.
• For the pear chutney
• place all of the chutney ingredients into a saucepan over a medium heat and simmer together for ten minutes.
• For the pear salad
• melt the butter in a small pan. Add the pears and fry over a medium to high heat for five minutes
• turning occasionally
• until browned all over.
• 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.
• To serve
• place the watercress onto a plate and pour over the dressing. Top with the pan-fried pears and goats' cheese and serve the chutney in a bowl alongside.