Recipe for Hazelnut Grilled Goats Cheese with Beetroot, Pear Parmesan 
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Yield:
8 servings
Ingredients:
Amount Ingredient
Ingredients
4 x Crottini goat cheese, halved
4 tbl Ground hazelnuts
4 tbl Hazelnut oil
2 sm Cooked beetroot, (sliced)
1 x Ripe pear, (peeled and cut into wedges)
4 x Spring onions
1 sm Selection of salad leaves
150 gm Parmesan Reggiano
----------------- FOR THE DRESSING ----------------
1 tsp Raspberry vinegar
2 tbl Red wine vinegar
6 tbl Hazelnut oil
1 tbl Dijon mustard
Instructions:
Instructions: Pass the cheese through the hazelnut oil, then pass through the ground hazelnut. Place on a baking sheet, ready to grill.

Dust the parmesan over a baking sheet to form a rough 3 inch circle.

Prepare 8. Bake for 3 minutes until golden, remove and cool.

Blend the ingredients for the dressing together. Mix the sliced beetroot and pear with the dressing, add the spring onions and salad leaves and dress on serving plates. Grill the cheese unitl golden in colour about 3-4 minutes.

Place the cheeses on the salad leaves, garnish with the parmesan biscuits and serve.

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