Ingredients

• ½ red onion
• finely chopped
• 3-4 sprigs tarragon
• leaves picked and finely chopped
• 1 tbsp good-quality white wine vinegar (preferably Moscatel vinegar)
• 3 tbsp extra virgin olive oil
• vegetable oil
• for frying
• 2 rashers streaky bacon
• diced
• 2 slices good-quality sourdough bread
• 2 portions goats’ cheese (either individual crottins or slices from a larger log)
• 1 handful toasted hazelnuts
• lightly crushed
• 200g/7oz good-quality mixed salad leaves
• salt and freshly ground black pepper

Directions

• In a salad bowl
• mix the red onion
• tarragon
• vinegar and olive oil. Season with salt and pepper and set aside.
• Heat a little oil in a frying pan
• add the bacon and fry until crisp. Drain on kitchen paper.
• Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling.
• Add the hazelnuts
• bacon and salad leaves to the bowl.
• Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing.
• Arrange on a plate and serve.