Goat’s Cheese, Walnut & Chicory Salad

Prep time: 15 mins | Serves: 4

Ingredients: ‍ ‍

• 4 heads chicory

• 80g walnuts

• 150g soft goat’s cheese

• 30ml extra virgin olive oil

• 20ml balsamic vinegar

• 5g runny honey

• 3g fine sea salt

• 1g freshly ground black pepper

Method:

1. Trim the base of the chicory and separate the leaves. If the leaves are large, tear them in half lengthways and place them into a large salad bowl.

2. Place the walnuts into a dry frying pan over medium heat and toast for 3–4 minutes, tossing occasionally, until fragrant and lightly golden. Remove from the pan and allow to cool slightly.

3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt and black pepper until the dressing is well combined. Taste and adjust seasoning if needed.

4. Add the toasted walnuts to the chicory and drizzle over the balsamic dressing. Toss gently so the leaves are lightly coated.

5. Break the goat’s cheese into generous pieces and scatter over the salad just before serving. Serve immediately while the walnuts are still slightly warm.

Storage:

For best results, store the dressed salad and goat’s cheese separately in airtight containers in the refrigerator for up to 1 day. Assemble just before serving to keep the chicory crisp.