Serves 4

Ingredients:
2 tablespoons/about 20 g powdered sugar
1 tablespoon/15 ml water
4 ounces/115 g raw walnut halves
6 ounces/170 g soft fresh goat cheese
¼ cup/55 ml tarragon vinegar
1/2 cup/115 ml olive oil
1 tablespoon/5 g coarsely chopped fresh tarragon leaves
Salt and freshly ground black pepper
1 head frisée lettuce, dark outer leaves discarded, inner pale green and yellow leaves separated
2 ounces/55 g (about 3 lightly packed cups) fresh baby arugula
2 ounces/55 g (about 3 lightly packed cups) fresh baby spinach

Method:

For roasted walnuts:

Preheat the oven to 300°F/150°C. Line a heavy baking sheet with foil. Stir the powdered sugar and water in a small bowl until the powdered sugar dissolves. Add the nuts and toss to coat with the sugar mixture.

Arrange the nut mixture on the prepared baking sheet and bake for 20 minutes, tossing occasionally, or until the nuts are golden brown. Remove the baking sheet from the oven and set the nuts aside to cool completely. The sugar coating will become crunchy as the nuts cool.

For vinaigrette:

Whisk 2 ounces/50 g of goat cheese and the tarragon vinegar in a large bowl to blend. Slowly add the oil while continually whisking until the mixture is well blended.

Whisk in the chopped tarragon leaves. Season the vinaigrette to taste with salt and pepper. Whisk the vinaigrette again, just before coating the lettuce leaves.

To serve:

Toss the frisée lettuce, arugula and spinach in a large bowl with enough vinaigrette to coat lightly. Season to taste with salt and pepper. Add half of the roasted walnuts and coarsely crumble the remaining goat cheese over the salad. Gently toss to combine.

Divide the salad among 4 plates. Sprinkle with the remaining roasted walnuts and serve immediately.