Ingredients

1 head of chicory, pulled apart

12 leaves of rocket, or 1 head of gem lettuce
6oz / 175g fresh sun-ripened tomatoes, skinned, deseeded and diced
2oz / 50g sun-dried tomatoes, chopped
2 radicchio, cut into wedges
2oz / 50g walnut pieces
4oz / 125g goats' cheese, crumbled or 2oz / 50g freshly grated vegetarian parmesan cheese (both optional)
fine sea salt and freshly ground black pepper

Vinaigrette:

3 garlic cloves, crushed
1tbsp wholegrain mustard
2tbsp/30ml sherry vinegar
6tbsp/90ml extra virgin olive oil
1tbsp chopped fresh parsley
1tbsp snipped fresh chives
1tsp chopped fresh tarragon

fine sea salt and freshly ground black pepper

Method

1. Make the vinaigrette dressing well in advance, to allow the flavours to mingle, by combining the ingredients thoroughly.

2. Mix together the chicory, rocket or lettuce and tomatoes in a salad bowl

3. Toss the radicchio in half of the vinaigrene dressing and pop it under a preheated grill with the walnuts, until it is browning around the edge.

4. Add to the rest of the salad and sprinkle with the remaining vinaigrette and the cheese.

Season to taste and serve.

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