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6 tomatoes, sliced
100 g/4 oz goat's cheese, sliced
8 black olives, halved and stoned (pitted)
30 ml/2 tbsp oil
15 ml/1 tbsp vinegar
Pinch of mustard powder
Salt and freshly ground black pepper
A few snipped chives |
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Method:
Interleaf slices of tomatoes with slices
of goat's cheese on individual plates. Sprinkle with the olives. Shake
the remaining ingredients, except the chives, together in a
screw-topped jar. Drizzle over the salad and garnish with snipped
chives just before serving.
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