Читать книгу Home Cooking - Rachel Allen - Страница 82

This is the kind of simple salad that so many little brasseries in Paris have on their menus. In France the goat’s cheese served for this dish is usually the type with a rind, but you can also use a soft goat’s cheese for this salad. Make sure the walnuts are good and fresh; if stored for too long they can become bitter and rancid.

2 slices of white bread or 4–6 baguette slices

1 × 150g mini goat’s cheese log, cut into twelve 1cm (½in) slices

4 shelled walnuts, roughly chopped

2 handfuls (about 50g/2oz) of salad leaves