Lettuce with Goat Cheese, Walnuts

Lettuce with Goat Cheese, Walnuts

A simple salad that works well for a starter or side dish


  • 3oz (90gr) aged goat cheese, with white rind, sliced 
  • 1/4 cup (1oz, 30gr) walnuts
  • 2 tsp olive oil
  • 2 tsp soy sauce
  • 1/2 cup (3oz, 90gr) cherry tomatoes, quartered
  • 1/4 cup olives, any color or flavor
  • Lettuce for 2 small salads
  • Tarragon Vinaigrette:
  • 2 tbs salad olive oil
  • 1 tbs white wine vinegar
  • 2 tsp Dijon-style mustard
  • 2 tsp lemon juice
  • 1 tsp fresh tarragon
  • 2 tsp snipped chives


  • Tarragon Vinaigrette:
  • In small bowl whisk vinegar, mustard and lemon juice.
  • Slowly whisk in olive oil.
  • When incorporated add herbs and whisk to combine.
  • Heat oil and soy sauce in a small skillet
  • Add walnuts and sauté about 5 minutes, util hot and starting to brown.
  • Prepare lettuce and put into a medium bowl.
  • Add vinaigrette and toss (using tongs) to combine.
  • Arrange on 2 dinner plates.
  • Top with goat cheese, tomatoes, olives and walnuts. Serve.


Substitute half the amount of dried herbs for the fresh in the recipe.

Keywords: first course salad, starter, small salad

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