Gordon Ramsay: Cookalong Live

Kick off your dinner with this tangy cheese salad starter from Gordon's Cookalong Live

Serves 4

• 4 x 70g individual soft goat's cheeses with rind e.g. Gevrik
• Few sprigs of thyme
• 2 baby gem lettuces, washed
• 40g lamb's lettuce, washed
• 50g walnut halves
• 4 slices of white bread
• Olive oil
• Salt
• Black pepper

For the vinaigrette

• ½ lemon, juice only
• 1 tbsp walnut oil
• ½ apple, such as Granny Smith or Bramley, grated

How to make warm goat's cheese salad with apple and walnut vinaigrette

1. Pre heat oven to 200°C/gas 6.

2. Place the goat's cheese on a baking tray. Arrange a walnut half on top of each cheese. Lightly crush the remaining walnuts with your fingers and set aside. Drizzle the cheese with olive oil, scatter over the thyme leaves and season with black pepper.

3. Bake in the oven for 6 minutes, or until the cheese has melted inside but retained its shape.

4. Shred the baby gems before transferring to a bowl. Add the lamb's lettuce and crushed walnuts. Toss to mix.

5. In a separate bowl mix the lemon juice with approximately 1 tablespoon of walnut oil and 4 tablespoons of olive oil. Grate in half the apple, season with salt and pepper and mix to combine.

6. Drizzle a little vinaigrette over the salad and toss together.

7. Toast the bread until golden. When ready, use a cleaned out tin can or a chef's ring to cut the toast into 4 round croutons.

8. To serve, arrange the dressed walnut salad onto serving plates. Place the crouton on the salad and top with the goat's cheese. Spoon over the remaining vinaigrette and serve.

© Gordon Ramsay

Get the rest of the recipes on the Cookalong week 1 menu.