First make the salad dressing and honeyed walnuts.

Lightly toast the walnuts in a dry skillet.

Now while they are still hot, crush in a food processor or with a pestle and mortar (if this is just for you, the pestle and mortar will work fine!).

Don’t make the mixture too fine and remove a handful of the larger pieces of walnut.  Stir these into a teaspoon or two of honey

Now continue to crush the walnuts till there are no really big pieces of nut remaining.  You don’t need a powder though.

Mix together two parts olive oil to one part vinegar, a little mustard (I used maille honey mustard), salt and honey or sugar if necessary.  Stir through the remaining crushed walnuts.

Dress the salad leaves and arrange nicely on a plate.

Arrange slices of beetroot and the honeyed walnuts on the leaves

Now crumble the goats cheese over the mixture

If you like you can drizzle a little more dressing over the goats cheese and beetroot at this stage.

Serve with very fresh crusty bread