SUMMER SALAD WITH GOATS’ CHEESE AND WALNUTS
80g shelled walnut halves 2T white-wine vinegar 4T olive oil 1T runny honey salt and milled black pepper 250g mixed lettuce, torn into
bite-sized pieces 12 radishes, finely sliced 150g goats’ cheese, sliced apricot chutney (optional)
Dry roast the nuts, leave to cool and then chop them. To make a vinaigrette, mix the vinegar, oil and honey, and season with salt and black pepper. Arrange the mixed lettuce and radishes on a plate. Place the cheese on top and drizzle the vinaigrette over it. Add the nuts and serve with apricot chutney on the side.