Quick, warm goat’s cheese, walnut and pear salad

Method

1. Preheat the grill to medium. Cut the goat’s cheese log into 4 rounds. Chop half the walnuts and roll the edges of the cheese slices in them. Place a whole walnut in the middle of each cheese slice.
2. Using a 7cm cutter, cut the bread into rounds, drizzle with a little olive oil, place on a baking sheet and grill until golden on both sides. Place a goat’s cheese round on top of each toast, put on the baking sheet and drizzle with more oil. Place the rest of the walnut halves alongside and grill for 4-5 minutes until the cheese is just warmed through and the nuts are toasted.
3. Meanwhile, mix together the lemon juice, honey, and walnut oil, season and whisk together.
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4. Place the chicory leaves and lamb’s lettuce in a bowl and toss together with the dressing. Divide between 2 plates, scatter with the pear wedges, top with the warm cheese croûtes and scatter with the toasted walnut halves to serve.