Warm goat cheese salad (Salade de chèvre chaud)

1. Wash and dry the lamb's lettuce and arrange it on bowls/plates.

2. Cut the baguette into thick slices and place a round of goat cheese on each.

3. Toast the cheese-topped slices under the grill or in the oven for a few minutes until the cheese melts and the edges turn golden.

4. For the dressing, whisk the honey with the wine vinegar and olive oil until smooth, season with salt and pepper.

5. Drizzle the salad with the dressing and scatter with the coarsely chopped walnuts.

6. Place the warm goat-cheese toasts on top of the salad and serve at once.

Tip: The essence of salade de chèvre chaud is the temperature contrast: warm, melting goat cheese on top of cold, crisp salad. The honey brings out the tangy-sharp flavour of the cheese – don't leave it out of the dressing.