Winterly lamb’s lettuce with honey goat cheese & fried pears

Not everybody is a fan of goat cheese. Some people reject it so much that they would never even put a package of it in their shopping cart. However, this special kind of cheese is definitely worth a try! Especially when it is baked in the oven, you will be surprised how delicious it tastes. Try this winter salad with baked goat cheese and fried pears and you might want to include the dish in your regular diet.

Ingredients for the salad:

Ingredients for the dressing:

  • 1/2 lemon
  • 1 tablespoon of honey *Optional: agave syrup, apple syrup, or rice syrup*
  • 1 tablespoon of balsamic vinegar
  • Some salt and fresh pepper from the mill

Ingredients for the baked goat cheese:

  • 4 slices of mild goat cheese
  • 1 tablespoon of honey
  • A handful of pine nuts


Preheat the oven to 180°.

Clean the lamb’s lettuce. Wash the pears, halve them and remove the seeds. Then cut the pears into thin slices.

To prepare the dressing, fill all its ingredients into a vessel and stir well.

Put the four goat cheese slices on a baking tray, sprinkle honey over them and slide the tray into the middle of the oven.

In the meantime, brown the pine nuts in a pan and let them sit aside for a moment.

Heat sugar or syrup in a pan. As soon as the sugar or syrup melts, place the pear slices in the pan (in the form of a fan) and let them caramelize from both sides. Put the salad on four plates, sprinkle with the dressing, decorate the caramelized pears and the baked cheese on top and garnish the salad with the roasted pine nuts.


When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.

Do you think you might have a so called Delayed Food Allergy?

Why wait? Do it now and get tested today!

Scroll to Top