Wash and dry the salad leaves and tear all the large leaves into bite-sized bits. Make the Dressing by whisking all the ingredients together. Cover each piece of toasted French bread with a three-quarter-inch (2 cm) slice of goat’s cheese. Just before serving, preheat the grill. Place the slices of bread and cheese under the grill and toast for 5 or 6 minutes or until the cheese is soft and slightly golden.
Meanwhile, toss the salad greens lightly in the Walnut Oil Dressing and drop a small handful onto each plate. Place a hot goat’s cheese croûton in the centre of each salad, scatter with a few walnut pieces and serve immediately. We sprinkle wild garlic or chive flowers over the salad in season.