Salad with grilled goat’s milk cheese and French vinaigrette
- 3 x 100g rolls of goat's milk cheese
- olive oil
- 1 punnet mixed rocket, baby spinach and watercress
- a handful of fresh nasturtium leaves, if available
- French vinaigrette
Slice each cheese roll into three and place on an unlined non-stick baking sheet.
Drizzle with a little olive oil then flash under a hot grill until the edges take on colour and the cheese starts to bubble and melt. This can be done in advance.
Toss the leaves in a mixing bowl with about 125ml (½ cup) of the vinaigrette.
Place the toasted cheese among the leaves.