Beetroot, Goat’s Cheese & Candied Walnut Salad

Prep time: 15mins | Serves: 2

Ingredients:

• 200g cooked beetroot, cut into wedges

• 80g soft goat’s cheese

• 40g walnuts

• 20g honey

• 30g extra virgin olive oil

• 15g red wine vinegar

• 1tsp dijon mustard

• 200g of salad leaves (lambs lettuce & frisee work well)

• 10g dill (roughly chopped)

• 4g sea salt

• 1g black pepper

Method:

1. In a dry heavy bottomed pan, on a low heat, toast the walnuts until lightly browned and you can smells the aromas, Add the honey and cook until sticky. Leave on the side to cool.

2. In a mixing bowl, whisk together the mustard, olive oil, vinegar, salt and pepper. (Alternatively, you can put all the dressing ingredients in a jar, and shake until fully emulsified). Add 2-3 tbsp of this dressing over your salad leaves with the chopped dill, and mix. - Keep the rest of your dressing to drizzle over the top when serving.

3. Distribute the salad leaved between two serving plates, arrange the beetroot pieces on top, crumble over the goat’s cheese and scatter your candied walnuts.

4. Spoon over dressing just before serving.