Classic French goat cheese and walnut salad

There is nothing more classic than this French salad — a mix of salad leaves and Dijon mustard dressing. Perfect on its own or as a side dish — absolutely ideal with everything.

Recipe created thanks to a Recipe Bundle patron


300-400 g mixed salad leaves
slices of baguette
goat cheese, sliced
walnuts

dressing:
1/2 tsp Dijon mustard or mustard with walnuts
1 tsp lemon juice
a touch of honey
20 ml extra virgin olive oil or walnut oil
freshly ground black pepper
sea salt, to taste


Preheat the oven to 200°C (fan 180°C). Place the cheese on the bread slices. Top with some thyme or rosemary, if you wish (I love to do that).

Put all the dressing ingredients in a bowl, except for the oil, and mix with a spoon. Then, while stirring constantly, slowly add the oil until the mixture emulsifies. If you add the oil too quickly, it will split and not be creamy.

Place the croutons in the oven and bake until the cheese is bubbling.

Toss the salad leaves with the dressing, add the croutons, and serve. You can also add walnuts or hazelnuts for extra crunch.