• 1 tablespoon dressing white wine or cider vinegar
• 1/2 tablespoon clear honey
• 4 tablespoon extra virgin rapeseed oil or olive oil
• 50 gram salad walnuts
• 1 teaspoons olive oil
• 150 gram soft english, irish or welsh goat\'s cheese, at room temperature
• 125 gram baby salad leaves, or a mixture of sorrel and dandelion leaves from the garden
• 200 gram baby beetroots, cookeda few chives, snipped into 7–8cm lengths

Preheat the grill. Make the dressing by whisking all the ingredients together; season to taste. Put the walnuts on a small baking tray and mix with the sea salt and olive oil, then grill for a few minutes until lightly toasted.
Break the cheese into rough 2cm pieces and arrange on plates with the salad leaves, beetroot and walnuts. Drizzle with the dressing and scatter the chives over.