Salade Chèvre Chaud from Peter Flynn’s recipe collection

Ingredients

• 200 g lardons | cooked and let go cold (or a dozen streaky rashers, or pancetta)
• 16 walnuts | halved
• 1 whole butterhead lettuce (or mix with other leaves like baby spinach, watercress, or lamb’s lettuce)
• 4 tbsp honey [optional]
• 8 tbsp olive oil (or substitute 2 tbsp with walnut oil)
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 dsp mustard powder
• 1 pinch salt (see tip)
• ¼ tsp white pepper | finely ground
• ½ tsp sugar
• 16 slices goat cheese [easiest is the round ‘log’ type]
• 2 tbsp flour
• 1 egg
• 4 tbsp bread crumbs | very finely ground
• 1 tbsp vegetable oil
• 16 slices bread | cut or cooked to be just a bit bigger than the slices of cheese (or dropscones or mini-galettes)