Easy Entrées: Goat Cheese & Honey Roasted Walnut Salad

Goat Cheese & Honey Roasted Walnut Salad - high in protien, calcium and folic acid!

Summer time is salad-eating-time and this one is a real treat, espeically if you are a fan of goat cheese. The first time I came to France, I hated the stuff. In my opinion, it smelt like vomit. And no one likes that smell.

Over time, I acquired a taste for it - goat cheese, not vomit - and now, actually really love {mild} goat cheese, especially in salads. In saying that though, when at a market, I still have to hold my breath when walking past the Corsican cheeses because they really do take that cheesey-puke-smell to an entirely different level of pungency!

This salad has a lovely consistency; soft, creamy goat cheese; sweet, crunchy walnuts and fresh, leafy greens! It's a winner!

If you really dont like the thought of eating goat cheese and dont think that you can stomach it, I really urge you to try a mild one and if it really isn't palatable for you, the goat cheese could be substituted for feta cheese or mozerella - anything really as long as it's white!

Ingredients for the salad:

• 200g mesclun - I like this mix because it is exactly that, a mix of mache, rocket, arugula & oakleaf.
• 1 goat cheese - about 80 - 100g
• 100 - 150g natural walnuts, shells removed
• 1/4 cup of honey

For the Vinaigrette:

•  3/4 cup of olive oil
• 1/4 cup of balsamique vinegar
• 1 tbs seeded mustard

Directions:

1. Place mesclun in a salad bowl and chop goat cheese into cubes. Add to mesclun and set aside.
2. In smaller bowl, combine oil, vinegar and mustard. Mix well and set aside.
3. Heat a small frying pan and add honey and walnuts. Cook until slightly brown and add to mesclun and walnut mix along with any left over, warm honey. 
4. Stir in vinaigrette dressing and serve while walnuts are still warm.

Voila! Quick, delicious, little mess, little time; Easy!