Ingredients: 4 tbsp olive oil; ½ tbsp Dijon mustard; 1 garlic clove, peeled and finely chopped; 2 tbsp white or red wine vinegar; 4oz/100g chicory leaves; 4oz/100g rocket leaves; 4 slices French bread; 4 small firm-textured goats’ cheeses (approximately 2½oz/65g each) or a 10oz/300g goats’ cheese log, cut into 4 slices; 2oz/50g butter; 2oz/50g hazelnuts, roughly chopped
- Put the oil, Dijon mustard, garlic and vinegar in a screw-top jar and shake well. Arrange the chicory and rocket leaves on 4 plates.
- Place the bread slices and chunks of cheese separately on a baking sheet. Spread butter over the cheese, cover with the hazelnuts and cook under a preheated grill for 2-3 mins or until the cheese is evenly browned and the bread is toasted.
- Place a piece of toasted bread on each plate next to the salad leaves. Carefully place the cheese and hazelnuts on top and drizzle a little dressing over the toasties and salad. Serve immediately.