CHERRY TOMATO SALAD

Flavours blend wonderfully well in this simple little salad. Walnut oil adds a touch of luxury but olive oil can be used instead. To make this a more substantial course, add some cold roast chicken.

Serves 4-6 as an appetizer
900 g/2 lb cherry tomatoes
60 g/2 oz walnut pieces
For the mustard-tarragon dressing
Small bunch of tarragon (about 30 g/1 oz)
2 tablespoons balsamic vinegar
1½ tablespoons wholegrain Dijon mustard
Salt and pepper
125 ml/4 fl oz walnut oil or olive oil

1. Peel the tomatoes. Peeling them may seem tiresome, but in this case it is well worth doing, so the tomato juice runs and mixes with the dressing.

2. Make the dressing: strip the tarragon leaves from their stems, setting some sprigs aside for decoration. Coarsely chop the leaves. Whisk the vinegar with the mustard, salt and pepper in a small bowl. Gradually whisk in the oil so that the dressing emulsifies and thickens slightly. Whisk in the chopped tarragon, taste and adjust the seasoning.

3. Put the tomatoes into a salad bowl. Pour the dressing over the tomatoes, mixing carefully, and taste again for the seasoning. Shortly before serving, sprinkle the tomatoes with walnuts and top with tarragon sprigs. This can be made 2-3 hours in advance and kept at room temperate, the flavors will mallow in that time.