RECIPE OF THE MONTH SALADE AU CHÈVRE

With spring days in mind and a change from warming meals to lighter lunches ‘Salade au Chèvre’ is on every Provençal restaurant menu board right now. It’s my go to choice despite the fact it’s ever so easy to make at home and the addition of walnuts and a drizzle of honey turn it from a snack into a delicious lunchtime treat (or an original starter!) I can’t give you exact ingredient quantities for this as obviously it depends on how many you’re making it for…Enjoy and let us know how you get on…