• 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
    • SALAD
    • 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.