1 little goat's cheese, such as Crottin de Chavignol, about 150g
4 thin slices walnut bread
handful lamb's lettuce or watercress
small handful walnut pieces
1 small shallot, finely chopped
1 tbsp walnut or olive oil
1 tsp sherry vinegar
Take the cheese out of the fridge at least
1 hr before serving. Brown the bread in a
toaster until crisp. While the bread is toasting,
toss all the salad ingredients together.
Serve the salad on the same plate as the
cheese and toast.