Ingredients
(serves 4)
One of the great dishes France hasn't yet exported to the world on a huge scale: very good goat's cheese, warmed and served with a walnut salad.
100 g goat's cheese
tbsp red wine vinegar
tbsp walnut oil
200 g crisp young lettuce leaves, washed (try flavoursome varieties like frisée, rocket and even mache)
5 walnuts, freshly shelled, broken into small pieces
Method
Slice the cheese into four and place on a piece of foil under a hot grill.
Mix together the vinegar and oil and add a pinch of salt and some black pepper. Toss with the leaves and walnuts.
Serve the warmed, slightly coloured cheese on four plates with a handful of the lettuce. It's really yummy served with grilled bread which has been rubbed with a raw clove of garlic, and perhaps a few spears of steamed asparagus.