Directions

1. 1
   Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Transfer to a cutting board to cool, then chop roughly.
2. 2
   In a small jar with a tight lid, combine the olive oil, balsamic vinegar, honey, Dijon, grated garlic, salt and pepper. Shake vigorously until emulsified. Taste and adjust sweetness or acidity.
3. 3
   In a large shallow bowl or platter, arrange the mixed greens as the base.
4. 4
   Scatter the cherry tomatoes, cucumber slices, carrot ribbons, radishes and red onion over the greens in distinct groups for a pretty presentation.
5. 5
   Add the sprouts on top, in the centre.
6. 6
   Just before serving, drizzle about half the dressing over the salad and toss gently.
7. 7
   Sprinkle the crumbled goat cheese and toasted walnuts on top.
8. 8
   Serve immediately with extra dressing on the side.