- 150g (5oz) red cabbage, thinly shredded
- 6 cooked baby beetroot, cut into wedges
- 1 red onion, finely sliced
- Half a radicchio, leaves torn in half if large
- 150g (5oz) soft goats’ cheese
- 50g (2oz) toasted walnuts
- 2tbsp walnut oil
- 2tsp white wine vinegar
- 2tbsp maple syrup
Put the cabbage, beetroot, onion and radicchio into 2 bowls. Divide the goats’ cheese between them and scatter over the walnuts. Mix together the walnut oil, vinegar and maple syrup with salt and pepper and drizzle over the salad. Serve with hot crusty bread.
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