Toasted goat’s cheese salad with walnuts and creamy mustard dressing

September 14, 2013 (Last Updated: January 11, 2019)

TO DRINK: Meerlust Chardonnay 2008, with a smoky, lemon-blossom aroma.

Toasted goat’s cheese salad with walnuts and creamy mustard dressing

Serves: 4
Cooking Time: 20 mins


  • 80ml (1/3 cup) walnut or olive oil
  • 15ml (1 tbsp) wholegrain mustard
  • 7,5ml (½ tbsp) Dijon mustard
  • 1 garlic clove, finely chopped
  • 30ml (2 tbsp) red wine vinegar
  • 15ml (1 tbsp) double cream
  • 225g mixed salad leaves (rocket, watercress, baby spinach)
  • 2 tomatoes, skinned, seeded and diced
  • small bunch fresh chervil and/or tarragon
  • 4 slices baguette, cut diagonally
  • 50g butter, softened
  • 325g soft goat’s cheese
  • 90g walnuts, chopped
  • 30ml (2 tbsp) black poppy seeds



Combine all the dressing ingredients in a screw-top jar and shake until well blended.


For the salad, combine the leaves, tomatoes and chervil or tarragon in a large bowl and set aside.


Place the baguette slices on a baking sheet, spread with the butter and toast under the grill until evenly browned, about 2 – 3 minutes.


Mash the goat’s cheese with a fork until creamy (or blend it gently in a food processor).


Pour a little dressing over the salad leaves to moisten. Toss gently and arrange on 4 large plates.


Place a slice of baguette on each plate and top with a spoonful of the softened goat’s cheese. Sprinkle over the walnuts and the poppy seeds.


Drizzle a little of the remaining dressing around the plate and serve immediately.

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