GOATS CHEESE SALAD WITH HONEY CROUTONS AND WALNUTS

Being a vegetarian living in the Basque region of France it is fair to say that I ate a lot of cheese. When eating out most of the meals I ate involved bread and cheese. I would regularly have variations of this dish and when I eat it now it makes me think of sitting in the sun with a glass of wine! This is great for having friends round for lunch as it is so quick to prepare but still feels like a treat.



INGREDIENTS

1 Bowl of mixed leaf salad

10 Cherry tomatoes

Half a yellow pepper

1 Quarter of a cucumber

3 slices of French bread

1 tablespoon of honey

3 slices of goats cheese

2 tablespoons of olive oil

1 tablespoon of white wine vinegar

Half a teaspoon of wholegrain mustard

1 handful of Walnut halves


METHOD

• Place a layer of mixed leaf salad at the bottom of the bowl. Half the cherry tomatoes and thinly slice the red onion. Chop the pepper and cucumber into small cubes and then scatter them with the tomatoes and onion on top of the mixed leafs

• Slice the French stick at a diagonal so you can get 3 long slices that are about 3cm thick

• Place the bread slices onto a baking tray and place under the grill to toast for 2-3 minutes or until the top starts to brown.

• Remove the bread from the grill and turn the bread over to the un-toasted side. Generously spread honey onto the bread and then top with the sliced cheese. 

• Put the bread back under the grill until the cheese melts and starts to go crispy at the edges. Whilst it is cooking prepare the dressing by mixing the Olive oil, mustard and white wine vinegar

• Using a spatula place the bread on top of the salad. Roughly chop the walnuts into quarters and then sprinkle them on the salad. Lastly add the dressing and drizzle some more honey on the goats cheese if desire