An autumnal, French-style salad inspired by a lunch in Sarlat in the Dordogne Valley, tossed with a Classic Vinaigrette.
For the Vinaigrette
- 4 tsp Dijon Mustard
- 1 tbsp Red Wine Vinegar
- 2 tbsp Extra Virgin Olive Oil
For the Salad
- 45g (1.5 oz) Walnut Halves
- Heal Old Bread, in small slices
- 75g (2.5 oz) Goats Cheese, sliced from a log
- Freshly Ground Black Pepper
- 1/4 Cucumber, peeled and cut into batons
- 1 Large Spring Onion, thinly sliced
- 2 Large Handfuls French-style Lettuce Leaves
- Pre-heat the grill to 200 degrees (390 fahrenheit). Meanwhile, make the vinagrette by whisking together the mustard, oil and vinegar. If you think it is too mild, add more mustard. If you don’t think it has enough zip, add more vinegar. If you think you have gone overboard and you want to dampen down the flavour a little, add more oil.
- Once the grill is hot, on a baking tray toast the walnuts for 3-4 minutes until they’ve started to brown a little and their skins have started to crack. Remove from the tray and set aside to cool.
- Arrange the goats cheese slices on the bread slices and top each with a generous amount of freshly ground black pepper. Grill for 10 minutes until the cheese is slightly brown and bubbly in parts, but the bread has not yet burnt around the edges.
- To assemble the salad, in a large bowl toss the cucumber batons, spring onion and lettuce leaves together with enough vinaigrette to coat them. Transfer to a bowl and arrange the walnuts and goats cheese croutons on top. Drizzle with a little more dressing and then serve straight away.