A Warm Salad of Goat’s Cheese with Walnut Oil Dressing

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • a selection of lettuces and salad leaves, e.g. butterhead frisée, oakleaf, radicchio trevisano, rocket, salad burnet golden marjoram
  • 6 slices toasted French bread
  • 1 fresh, soft goat’s cheese, e.g. Cléire, Lough Caum or St Tola
  • 18–24 fresh walnuts

Walnut Oil Dressing

  • 2 tablespoons white wine vinegar
  • 4 tablespoons walnut oil
  • 2 tablespoons sunflower or arachide oil
  • salt and freshly ground pepper


  • wild garlic or chive flowers


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 2cm 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 dressing and drop a small handful on to each plate. Place a hot goat’s cheese crouton 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.