To serve 4 as a starter:

For the Pesto:
25g basil leaves
25g watercress, large stalks removed (taken from a bag of watercress)
1-2 garlic cloves, peeled
25g/1oz pine nuts
6 tablespoons extra virgin olive oil
salt and freshly ground pepper
2 tablespoons freshly grated parmesan cheese
squeeze of lemon juice

Dressing:
1 tablespoon walnut oil
1 tablespoon sunflower or olive oil
1 tablespoon balsamic vinegar
salt and pepper

For the salad:
40g /1½oz walnut halves
4 slices of goat’s cheese (with rind)
the remainder of the bag of watercress

Method

1. Pesto: Place the basil and the watercress into a food processor with the garlic and pine nuts and a little of the oil, whiz until smooth.  Gradually work in the rest of the oil and season to taste with salt and pepper.  Transfer to a bowl, stir in the cheese and lemon juice.  Store in a screw topped jar with a thin layer of oil on the surface and refrigerate for up to 3 days.
2. Mix together all the ingredients for the dressing.
3. Place the walnut halves into a non-stick frying pan and heat gently for a few minutes; this helps to bring out their flavour.
4. Preheat the grill.  Place the slices of goat’s cheese on to a piece of foil on the grill trivet and grill until golden.  This will not take very long!
5. Place a slice of goat’s cheese on to 4 serving plates and top with a spoonful of the pesto. Add the watercress leaves and scatter over the walnuts.
6. Serve the dressing separately as the watercress very quickly wilts.