300 g goat's cheese log: the best you can find
6 slices of baguette
200 g mixed salad leaves
50 g walnuts
100 g black niçoise olives, pitted
6 slices of baguette
200 g mixed salad leaves
50 g walnuts
100 g black niçoise olives, pitted
For the dressing:
1 tsp grainy mustard
1 tsp Dijon mustard
2 tbsp cider vinegar
sea salt
freshly ground black pepper
6 tbsp extra-virgin olive oil
1 tsp Dijon mustard
2 tbsp cider vinegar
sea salt
freshly ground black pepper
6 tbsp extra-virgin olive oil
method
1. Heat the grill to high. Cut the goat's cheese into six 1/2 cm slices and put one on top of each slice of baguette. Put on the grill tray, but not under the grill yet.
2. Put the mustards, cider vinegar and seasoning in a jam jar and shake vigorously until smooth.
3. Add the olive oil and shake again to blend.
4. Pour the dressing into a mixing bowl, add the leaves, walnuts and olives, and toss well.
5. Put the goat's cheese under the grill and cook for 2 minutes until the cheese is colouring and bubbling.
6. Serve at once on a bed of salad.
2. Put the mustards, cider vinegar and seasoning in a jam jar and shake vigorously until smooth.
3. Add the olive oil and shake again to blend.
4. Pour the dressing into a mixing bowl, add the leaves, walnuts and olives, and toss well.
5. Put the goat's cheese under the grill and cook for 2 minutes until the cheese is colouring and bubbling.
6. Serve at once on a bed of salad.
serving amount
serves 6
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