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

Preparation info
  • serves


    • Difficulty


Appears in
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 Fre


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.