Warm Goats Cheese Salad with Herb and Walnut Vinaigrette

Warm Goats Cheese Salad with Herb and Walnut Vinaigrette try this recipe

Ingredients of Warm Goats Cheese Salad with Herb and Walnut Vinaigrette

4.0 pieces Walnut Bread

200.0 gram Goat Cheese Capricorn Somerset Goat's cheese

180.0 grams Continental Salad

88.7 mililiters Walnut oil French walnut oil

25.0 grams Walnuts broken

1.0 clove Garlic crushed

10.0 grams Parsley fresh flat-leaf parsley

10.0 gram Basil fresh

44.4 mililiters White wine vinegar

Preparation of Warm Goats Cheese Salad with Herb and Walnut Vinaigrette

1. First make the dressing. Place all the ingredients for the dressing in a food processor or liquidiser and blend until well combined. Place in a small pan.

2. Toast the bread on 1 side under a preheated hot grill until lightly browned. Turn the slices over, place a round of goats cheese on top of each and return to the grill. Reduce the heat and cook for 2-3 minutes until the cheese bubbles, softens and starts to brown.

3. Warm the dressing over a medium heat for 1 minute or until just heated through, whisking occasionally.

4. Divide the salad leaves between 4 plates. Place the toast and cheese on top and drizzle with the warm dressing. Serve immediately.