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Warm goat's cheese salad with an apple and walnut vinaigrette
Credit:
Gordon Ramsay 
Ingredients
- goat's cheese, 4 x 70g individual soft goat's cheeses with rind, for example, Gevrik
- thyme, few sprigs
- 2 x Baby Gem lettuces, washed
- 40g lambs lettuce, washed
- 50g walnuts, halves
- bread, white, 4 slices
- ½ x lemon(s), juice only (for the vinaigrette)
- 4tbsp walnut oil, (for the vinaigrette)
- ½ x apple(s), try Granny Smith or Bramley, grated (for the vinaigrette)
- olive oil
- salt
- ground black pepper
Method
1. Preheat oven to 200˚C.
2. Place the goat's cheese on a baking tray, arrange a walnut half on top of each cheese. Lightly crush the remaining walnuts with your fingers and set aside. Drizzle the cheese with olive oil, scatter over the thyme leaves and season with black pepper.
3. Bake in the oven for 6 mins, or until the cheese has melted inside but retained its shape.
4. Shred the baby gems before transferring to a bowl. Add the lambs lettuce and crushed walnuts. Toss to mix.
5. In a separate bowl mix the lemon juice with about 4 tablespoons walnut oil and 2 tablespoons of olive oil. Grate in half the apple, season with salt and pepper and mix to combine.
6. Drizzle a little vinaigrette over the salad and toss together.
7. Toast the bread until golden. When ready, use a cleaned out tin can or a chef's ring to cut the toast into 4 round croutons.
8. To serve, arrange the dressed walnut salad onto serving plates. Place the crouton on the salad and top with the goat's cheese. Spoon over the remaining vinaigrette and serve.
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