Crunchy goats cheese croutons pop with flavour in this delicious salad.
- Preheat oven to 180°C. Spread walnuts over a baking tray. Bake for 5 minutes or until lightly toasted. Set aside to cool.
- Process the vinegar, oil, mustard and 50g of the walnuts in a food processor until finely chopped. Season with salt and pepper.
- Preheat grill on medium-high. Cut the goats cheese into 12 slices. Place the bread on a baking tray and cook under grill for 1 minute each side or until light golden. Turn and top each slice with a piece of goats cheese. Spread the cheese to the edges of the toast. Cook under grill for 2 minutes or until the goats cheese softens.
- Divide the witlof and watercress among serving plates. Drizzle over some of the dressing. Top with the goats cheese croutons and remaining walnuts. Drizzle over the remaining dressing.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set