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A Warm Salad of Goat’s Cheese with Walnut Oil Dressing
- serves
6
- Difficulty
Easy
By Darina Allen
Published 2001
Ingredients
- a selection of lettuces and salad leaves, e.g. butterhead frisée, oakleaf, radicchio trevisano, rocket, salad burnet golden marjoram
6 slices
Method
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.
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