Pesto Goats Cheese Salad
100g/3½oz watercress or rocket (arugula)
4 slices goat’s cheese log
4 tsp green pesto
8 tbsp walnut halves, toasted
For the dressing
3 tbsp olive oil
1 tbsp cider vinegar
1 tsp honey mustard
salt and ground black pepper
1 To make the dressing, whisk the ingredients together in a bowl, seasoning with salt and pepper to taste.
2 Trim the watercress, if using, and discard the coarse stalks.
3 Place the goat’s cheese slices on a foil-lined baking sheet. Cook under a hot grill (broiler) for 2 minutes until starting to melt and turn golden brown.
4 Toss the watercress and/or rocket 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.
|Pesto Goats Cheese Salad|