Roasted tomatoes, asparagus, goat’s cheese and walnut salad served with mustard and a balsamic dress

Ingredients

• <h3>Dressing</h3>
• 1 garlic clove, finely chopped
• salt and freshly ground black pepper, to taste
• 10ml mustard seeds
• 30ml balsamic vinegar
• 60ml walnut oil
• 40ml olive oil
• <h3>Salad</h3>
• 200g vine tomatoes
• 2 garlic cloves, smashed
• 30ml olive oil
• 250g asparagus, blanched
• 1 leek, sliced
• 2 x 80g crottin goat’s cheese, crumbled
• 200ml rocket leaves
• 5 walnuts, roughly chopped