Soft pear, fresh goat cheese and toasted walnuts invite a pepper that tastes of red fruit and honey: Place des Épices’ organic red PGI Kampot peppercorn, less pungent than black, sweet and fruity with notes of raspberry and blackcurrant.
Serves 4 · 15 min
- Arrange 5 oz (150 g) mixed salad greens on 4 plates with 2 ripe pears, thinly sliced.
- Crumble 5 oz (150 g) fresh goat cheese over the top and scatter with a handful of toasted walnuts.
- Whisk 3 tbsp olive oil with 1 tbsp balsamic vinegar, 1 tsp honey and salt, and drizzle over the salad.
- Finish with a few turns of the red Kampot pepper mill to bring out its red fruit and honey notes.
The star of this recipe: Red Peppercorn PGI Kampot, by Place des Épices.
