Serves 4-6
Preparation time 5 minutes
400 g (13 oz) mixed baby leaves and herbs, such as watercress, frisee (curly-leaved endive), rocket, tatsoi or spinach, chives, parsley and chervil
Dressing
1 teaspoon Dijon mustard
2 tablespoons chardonnay
vinegar
4 tablespoons olive oil salt and pepper
Make the dressing by whisking together the mustard, vinegar and oil. Season to taste with salt and pepper.
Put the mixed leaves into a large salad bowl. Carefully toss the leaves and herbs with the dressing to combine and serve immediately.
For green salad with crusted goats' cheese, mix
together 75 g(3 oz) breadcrumbs, 20 g . (3/4 OZ) crushed hazelnuts; 2 tablespoons chopped parsley and t crushed garlic clove. Season to taste with salt and 'pepper. Cut 100 g ( 3 1/2 oz) goats` cheese into rounds, dip them in flour, then in Lightly, beaten egg, then in the breadcrumb mixture. Heat 2 tablespoons vegetable oil in a large frying pan o er a medium heat and fry be cheese slices for 3 minutes on each side until golden and crispy, Drain on kitchen paper and serve with the green salad as above.
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