Summer Salad Recipe

Recipe Greatstock/Stockfood Ingredients:
  • 80g shelled walnut halves
  • 2T white-wine vinegar
  • 4T olive oil
  • 1T runny honey
  • salt and milled black pepper
  • 250g mixed lettuce, torn into bite-sized pieces
  • 12 radishes, finely sliced
  • 150g goats’ cheese, sliced apricot chutney (optional)
Directions: Dry roast the nuts, leave to cool and then chop them. To make a vinaigrette, mix the vinegar, oil and honey, and season with salt and black pepper. Arrange the mixed lettuce and radishes on a plate. Place the cheese on top and drizzle the vinaigrette over it. Add the nuts and serve with apricot chutney on the side. Serves 4 This recipe was originally published in the 2013 House and Leisure Food issue.