Cheese salad recipe

• 40 g (1.4oz) Walnuts
• 5 tbsp Extra virgin olive oil
• 2 tbsp White wine vinegar
• 1 pinch Sea salt
• 1 pinch Freshly ground black pepper
• 50 g (1.8oz) Membrillo, cut into small cubes
• 120 g (4.2oz) Chicory andradiccho salad leaves
• 2 Mint leaves
• 120 g (4.2oz) Sheep's cheese, cut into batons
• 120 g (4.2oz) Cow's cheese, cubed
• 120 g (4.2oz) Goat's cheese, crumbled

1. Preheat the oven to 220C/425F/gas 7.
2. Break the walnut kernels into largish pieces, and spread them on a baking tray.
3. Place in the oven for around 4 to 6 minutes, by which time the buts will start to colour and smell toasty.
4. Remove and leave to cool.
5. Pick out any debris like skin and small bits of nut
6. To make the dressing, whisk the oil and vinegar together, along with a pinch of salt and pepper, then stir in the membrillo cubes and walnuts
7. Mix the salad leaves and mint together in a bowl and stir through half the dressing.
8. Divide the salad between four plates.
9. Arrange the cheeses nicely on top of each portion.
10. Finish off with the rest of the dressing

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Taken from www.lovefood.com/guide/recipes/14478/jos-pizarro-cheese-salad-with-membrillo-and-walnut-dressing (may not work)