Smoked Salmon Walnut and Goats Cheese Salad

Step by step

Method

1. 1

   Grill one to two slices of goat's cheese (the kind with the rind!) per person until brown and bubbling.

2. 2

   Arrange a bed of mixed salad leaves on each plate, top with 50g Inverawe Smoked Salmon per person and the grilled goat's cheese.

3. 3

   Scatter with a handful of crisp croutons and some walnut halves.

4. 4

   Drizzle with French dressing.