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1
Heat a large non-stick pan on the stove and add in half the sugar.
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2
When the sugar starts to brown and caramelise, add in the walnuts pecans.
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3
Coat them well in the sugar them pour out on to a plate and allow to cool.
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4
Cut the baguette into 8 thin slices.
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5
Drizzle with a little olive oil, sprinkle with salt and grill, on one side only until golden.
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6
Peel and cut the pears into halves.
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7
Remove the core and then cut into 16 wedges.
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8
Dust the pears in a little icing sugar and place onto a large flat non-stick tray.
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9
Cut the endive in halves and place onto a flat oven to table tray or dish, cut side up with the pears.
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10
Drizzle with olive oil, orange zest and half of the orange juice.
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11
Place the toasted slices crispy side down onto the tray, with the endive and the pear.
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12
Drizzle each slice with a teaspoon of white wine if you wish.
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13
This gives a little extra flavour.
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14
Cut each Crottin de Chavignol in half and place one, cut side up onto each of the baguette slices.
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15
Drizzle with a little more olive oil, sprinkle with salt and pepper and place under a medium grill for 10 minutes.
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16
Once the cheese has started to bubble and melt, the pear is slightly golden and the endive is crispy around the edges, remove from the grill.
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17
To serve, scatter the walnuts pecans over the grilled salad, tear over a few basil leaves, sprinkle with the pomegranate seeds and drizzle with honey and olive oil.
