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    Warm Goat's Cheese Salad with Herb and Walnut Vinaigrette

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    Warm Goat's Cheese Salad with Herb and Walnut Vinaigrette

    This combination of creamy goat's cheese and nutty salad dressing makes a perfect light meal. Use a bag of prepared salad and it will be ready in minutes.

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4

    Ingredients

    • ½ loaf Waitrose Walnut Bread, cut into 4 x 2.5cm thick slices
    • 2 x 100g packs Capricorn Somerset Goat's cheese, each halved into 2 rounds
    • 180g bag Waitrose Continental Salad
    • For the dressing:
    • 6 tbsp French walnut oil
    • 25g walnut pieces
    • 1 clove garlic, crushed
    • ½ x 20g pack fresh flat-leaf parsley
    • ½ x 25g pack fresh basil
    • 3 tbsp white wine vinegar

    Method

    1. First make the dressing. Place all the ingredients for the dressing in a food processor or liquidiser and blend until well combined. Place in a small pan.
    2. Toast the bread on 1 side under a preheated hot grill until lightly browned. Turn the slices over, place a round of goat's cheese on top of each and return to the grill. Reduce the heat and cook for 2-3 minutes until the cheese bubbles, softens and starts to brown.
    3. Warm the dressing over a medium heat for 1 minute or until just heated through, whisking occasionally.
    4. Divide the salad leaves between 4 plates. Place the toast and cheese on top and drizzle with the warm dressing. Serve immediately.
    5. Add a 200g drained tub Waitrose Marinated & Grilled Red & Yellow Peppers (from the chiller cabinet), to the salad. Reserve the oil to make the salad dressing.

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    Cook's tips

    Add a 200g drained tub Waitrose Marinated & Grilled Red & Yellow Peppers (from the chiller cabinet), to the salad. Reserve the oil to make the salad dressing.

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    4 stars