This salad is delicious as a light lunch or starter. The warm, creamy goat’s cheese pairs wonderfully with the crisp, juicy chunks of apple and the salty pops of bacon. Serve the salad with a refreshing Sancerre for yourself and someone you love.
Salad with Goat’s Cheese, Apple and Walnuts
For the dressing:
- 1 tbsps Dijon mustard
- 3 tbsps sunflower oil
- 1 tbsp red wine vinegar
- 2 tsps honey
- salt (preferably fleur de sel) and freshly-cracked pepper
For the salad:
- a handful of roughly chopped walnuts
- 20g lardons
- 10 mini-tomme de chèvres
- a few handfuls of mixed salad leaves
- 1 crisp apple, cored and chopped
Whisk all of the ingredients for the dressing in a large bowl. Roast the walnuts in a clean frying pan and set them aside. Fry the lardons in that same frying pan without adding any oil or fat, and then drain them in a colander lined with strong kitchen paper. Put the cheeses on a baking tray lined with baking paper and grill them under a hot grill for approximately three to five minutes. Toss the salad leaves in the bowl with the dressing and then divide them between the plates. Dress each plate with the roasted walnuts, the sliced apple, the bacon and the warm cheeses. Serve immediately.