Warm Goat Cheese Salad with Walnuts and Honey-Mustard Dressing

In a small mixing bowl, whisk together ¹/₂ tbsp Honey, 1 tsp Dijon Mustard, ³/₄ tbsp Lemon Juice, ¹/₄ tsp Table salt, ¹/₂ tsp Black Pepper - Coarsely Ground, and 1 ¹/₄ tbsp Olive oil extra virgin until a smooth emulsion forms.

Arrange 40 gr Baguette across a baking tray lined with parchment paper and brush the tops evenly with the remaining ³/₄ tbsp Olive oil extra virgin.

Place 75 gr Goat cheese evenly on top of the prepared bread rounds.

Bake in a preheated oven at 200°C (392°F) for 7 to 9 minutes until the bread is crisp and golden, and the cheese has softened and started to brown slightly at the edges.

Place 40 gram of walnuts into a dry skillet over medium heat, toast for 2 to 3 minutes until aromatic, then roughly chop them once cooled.

Distribute 50 gr Salad leaves evenly between two serving plates.

Arrange the warm goat cheese toasts over the salad greens, scatter the toasted chopped walnuts on top, and drizzle generously with the prepared honey-mustard dressing before serving immediately.