A large handful of rocket (arugula)
Approx 6 small ripe tomatoes
Approx 75-100g, 3-4oz of rinded goats cheese cut into scant 1cm or 1/3 inch thick slices (this may be one slice or several slices depending on the diameter of your cheese)
Approx 1 tbsp walnut pieces
2 tsp extra virgin olive oil
1 tsp white wine vinegar
1/2 tsp dijon mustard
Rinse the rocket leaves if not pre washed. Rinse and cut the tomatoes in half. Plate up the rocket and tomatoes. Whisk the mustard and vinegar together then whisk in the oil bit by bit to make an emulsion.
Heat up a grill / broiler and put the slices of goats cheese on a non stick tray lined with foil and grill on the highest heat on one side until browned. Keep an eye on it so it doesn't burn, it won't take long. When the cheese is browned, take it out from under the grill. Use a spatula or fish slice to carefully scoop up each cheesy circle onto the top of the salad (they will be delicate). Put the nuts on top and drizzle over the dressing
Linked up to recipe of the week.