Читать книгу Home Cooking - Rachel Allen - Страница 83

2 tbsp walnut oil or extra-virgin olive oil

2 tsp white wine vinegar

1 tsp Dijon mustard

1 tsp runny honey

Salt and freshly ground black pepper

1 Preheat the grill to high and lightly toast the bread on both sides. Arrange the goat’s cheese slices on top to cover evenly. Return to the grill for a few minutes until just molten.

2 Meanwhile, toast the walnuts in a dry pan for a few minutes until just turning brown, then remove. Make the dressing by whisking all the ingredients together and seasoning with salt and pepper to taste. (This will keep in the fridge for a week or two.) Dress the salad leaves with enough dressing to just lightly coat.

3 Place the dressed salad in the centre of two plates and arrange the goat’s cheese toast on top or to the side. Sprinkle over the toasted walnuts and serve.