Baked goat’s cheese, mushroom & wild rocket salad

Serves 4
 
800g medium brown mushrooms
Olive oil for drizzling
Sea salt and black pepper
100g goat's cheese, crumbled
Fresh thyme
200g wild rocket
300g smoked bacon rashers, finely sliced into batons; fried
50g walnuts, toasted & roughly chopped
6 slices sourdough bread, toasted, to serve

FOR THE DRESSING
2 garlic cloves, finely crushed
2 tsp red wine vinegar
1/3 cup olive oil
 
1. Preheat the oven to 200ºC. Place the mushrooms on a baking tray, drizzle with olive oil and season, top with cheese and fresh thyme and bake for 7–10 minutes.
2. For the dressing: In a small jug, whisk together the red wine vinegar and garlic, slowly add olive oil and whisk to combine. Season.
3. To serve: place the rocket leaves on a plate, top with the mushrooms, sprinkle over bacon and walnuts and drizzle with dressing. Serve with the
toasted sourdough bread.