Ingredients

• 1/2a bulb of garlic (about 5 cloves)
• 1large butter lettuce
• 1French baguette/bread stick, sliced
• 4pears
• 50ggoats cheese
• 2 tablespoonsred wine vinegar
• 2 tablespoons olive oil
• 2 tablespoonsnatural yoghurt or creme fraiche
• Salt and pepper to taste

Method

• Pre-heat oven to 150 degrees
• Lightly rub your garlic cloves with oil, wrap in foil and roast on a baking tray for 30 minutes.
• Meanwhile wash and separate the lettuce leaves and spin dry them in the salad spinner
• Slice pear into thin wedges and arrange on large salad platter.
• When garlic is roasted, remove foil and place it into a small bowl. Mash it slightly with a folk. It will smell amazing.
• Slice baguette into 2 cm slices and smear a little of the roasted garlic paste onto each piece. Bake chapons/croutons in oven until lightly browned and hard (10 minutes). Be careful not to burn the bread!
• To make the dressing combine all the oil, yoghurt, vinegar, salt and pepper in a bowl and whisk.
• Place bread onto the salad platter, drizzle salad with dressing and crumble with goat’s cheese. Serve.