Treviso, fennel & walnut salad

This is no ordinary salad. With crunchy fennel and walnuts, and creamy morsels of goats cheese, its well-suited to the main event.

Combine the treviso, watercress, fennel, goats cheese and walnuts in a large bowl.
Whisk together the oil and lemon juice in a small jug. Season with salt and pepper.
Pour the dressing over the salad to serve.

Source

1 treviso lettuce, leaves separated, washed, dried

2 cups watercress sprigs, washed, dried

2 baby fennel bulbs, trimmed, thinly sliced

220g goats cheese, crumbled

60g dry roasted walnuts, coarsely chopped

125ml olive oil

2 tbsp fresh lemon juice

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