Salad with Chevre (Goat Cheese) and Walnuts

Total time: 10 minutes
    A classic summer salad at sidewalk cafes everywhere.  It's simple, bursting with flavor and, in a scaled down version, perfect for a summer first course... On the terrace perhaps?

 Ingredients:

• 3oz (90gr) aged goat cheese, with white rind  either 1 slice from large log or a several from a small log
• 1/4 cup (1oz, 30gr) walnuts
• 1/2 cup (3oz, 90gr) cherry tomatoes
• 1/4 cup olives, any color or flavor
• Lettuce for 2 small salads
• Tarragon Vinaigrette:
• 3 tbs salad olive oil
• 2 tsp tarragon white wine vinegar
• 1 tsp Dijon-style mustard
• 2 tsp lemon juice
• 1 tsp fresh tarragon     Substitute 1/2 tsp dried
• 2 tsp snipped chives    Substitute 2 tsp dried

 Instructions:

• Tarragon Vinaigrette:
• In small bowl whisk vinegar, mustard and lemon juice. 
• Slowly whisk in olive oil. 
• When incorporated add herbs and whisk to combine. 
• Prepare lettuce and put into a medium bowl. 
• Add vinaigrette and toss (using tongs) to combine. 
• Arrange on 2 dinner plates. 
• Slice six 1/3" (1cm) rounds of goat cheese and arrange on lettuce. 
• Slice the large tomato into wedges or the cherry tomatoes in half and arrange on lettuce. 
• Divide walnuts and olives and sprinkle on salad. Serve.