Goat cheese salad

Maybe this salad doesn't look a million dollars, but I can guarantee you the taste is definitely there! The salad leaves are freshly picked from our garden and the cheese is home made. The honey-mustard dressing marries the flavours together. If you not really into the distinct goat flavour, try this recipe with some brie or Camembert.

Ingredients:
- Salad leaves (I use mesclun, rocket and butter lettuce)
- Soft goat cheese, such as chèvre in a round shape
- Walnuts
- Bread crumbs
- 1 egg, lightly beaten
- Tomato, sliced in quarters (optional)
- Olive oil for frying

For the Honey-Mustard dressing:
- 125 ml (half a cup) of good quality Extra Virgin olive oil
- Good splash of red wine vinegar
- Salt & pepper to taste
- 2 tsp mild English mustard
- 2 Tbsp honey (liquid)

Preparation:
Arrange the salad leaves on a plate. Scatter the walnuts on top, together with the tomatoes. Heat a frying pan with some olive oil. Quickly dip the cheese into the egg and then in the breadcrumbs. Fry on both sides until golden. The trick is not to over fry it, otherwise the cheese will be runny and will leak out of its crust into the pan. (Like I did...) Place the cheese on top of the salad and drizzle with the dressing.

Dressing:
Whisk oil and vinegar together (The oil tends to separate from the vinegar, so beat vigorously or alternatively put the ingredients into a (jam)jar and shake until combined.) Season to taste, add mustard and honey. At this stage I tend to taste, because you want a combination of sweet, sour and spicy. If necessary I add more mustard, honey or vinegar. See what you like.

Variations:
- Pan fry some bacon and add to the salad.
- Add some peeled and diced cucumber.
- For a real indulgence; wrap the cheese in puff pastry (use egg wash to create a golden glow) and bake in the oven until brown.