2 small ripe avocados
2 small pears
4 thick baguette slices
100g mixed salad leaves
2 × 100g goat's cheeses, each cut in half
1 lemon, juice
1 tablespoon white wine vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 tablespoon vegetable oil
Salt and freshly ground black pepper
Prepare the baguettes.
Toast the baguettes lightly on both sides in a preheated grill. Place a slice of cheese on each of the baguette slices and heat under the grill for 2 – 3 minutes until the cheese is just beginning to melt.
Prepare the avocados.
Cut the avocados in half and peel them. Remove the stones and cut the flesh into thin slices. Sprinkle the slices with the lemon juice and season with salt.
Prepare the pears.
Peel the pears and then quarter and core them. Cut the pears into slices and sprinkle over the remaining lemon juice.
Make the dressing.
Put the oils, vinegar, mustard and seasoning into a shaker and shake all the ingredients together well. Pour the dressing over the salad leaves and toss together.
Place a little salad on each plate and scatter over the slices of avocado and pear. Put a baguette on each plate and sprinkle over with a little pepper. Serve immediately.