serves
2
prep
30 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
30
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 25 ml sherry vinegar
- 25 ml walnut oil, plus a little extra to serve
- 10 ml honey
- 100 g walnuts
- 1 witlof (endive), sliced into 1cm slices.
- 1 apple, sliced into batons or thin slices
- 50 g Mache or watercress
- 50 g unsalted butter, softened
- 2 slices country bread or sourdough
- 4 Rocamadour goat cheese
- chives, to garnish
- salt
- pepper
Instructions
- Preheat oven to 200°C.
- In a small bowl, mix the vinegar, oil and honey. Set aside.
- In a mixing bowl, mix the walnuts, witlof (endive), apple and mache. Set aside.
- Spread the butter on the bread and put 2 rocamadour cheese on each slice. Bake for 10 minutes or cheese is melting and bread is toasted.
- Toss the salad with the dressing, and season with salt and pepper.
- To assemble, place each slice of bread on plates. Place the salad around the bread. (Alternatively, you can cut the cheese-topped bread into pieces and served on the salad). Drizzle some walnut oil on top, garnish with shipped chives and serve immediately.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
