Warm Goat’s Cheese Salad
1 bunch of watercress
4 slices chèvre goat’s cheese (with rind)
4 tsp red pesto
40g/1½oz walnut halves, toasted
For the dressing:
1 tbsp walnut oil
2 tbsp rapeseed oil
a few drops of raspberry vinegar
salt and ground black pepper
1 Make the dressing: whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste.
2 Trim the watercress and discard any thick stalks.
3 Lay the goat’s cheese slices on a foil-lined grill (broiling) pan. Cook under a preheated hot grill (broiler), as close to the heat as possible, for 1–2 minutes until browned.
4 Toss the watercress leaves with the dressing and divide among four serving plates. Put a slice of goat’s cheese on top with a spoonful of pesto.
5 Scatter the walnuts over the salad and serve immediately.