Name: Walnut, goat’s cheese and wild rocket salad
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 8
Ingredients: 1 1/4 cup walnuts, chopped roughly; 1 tablespoon white wine vinegar; 1 teaspoon caster sugar; 1 eschalot, chopped finely; 1 1/2 tablespoon extra virgin olive oil; 250 gram wild baby rocket leaves; 300 gram goat's cheese in ash, crumbled into pieces

Walnut, goat’s cheese and wild rocket salad

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Serves 8

Prep

Cook

12M

Total

20M

Ingredients

1 1/4 cup walnuts, chopped roughly

1 tablespoon white wine vinegar

1 teaspoon caster sugar

1 eschalot, chopped finely

1 1/2 tablespoon extra virgin olive oil

250 gram wild baby rocket leaves

300 gram goat’s cheese in ash, crumbled into pieces

Method

1.Heat frying pan over medium heat. Toast walnuts for about 10 minutes until fragrant, tossing occasionally. Remove from heat and set aside.

2.Meanwhile, combine white wine vinegar and sugar in bowl; stir to dissolve sugar. Add eschalot and extra virgin olive oil. Season and stir to combine.

3.Add rocket leaves to bowl of salad dressing and toss well to coat. Arrange salad on serving platter. Scatter over walnuts and crumbled goat’s cheese.

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