Preparation

• 1
  Roughly chop the walnuts and remove the stones from the dates. Briefly blitz together the walnuts, dates and candied peel to chop everything very small, then mix together in a small bowl and place in the fridge to chill.
• 2
  Arrange the mixed leaves on individual plates, or on a large sharing platter. Chop the baby plum tomatoes in half and arrange them amongst the leaves.
• 3
  Take the seeds from the pomegranate and scatter a small handful over each plate of salad.
• 4
  Pinch small amounts of the sticky walnut mixture to make tiny clusters and scatter them onto each plate of salad.
• 5
  Chop the goats cheese into small pieces and divide between the plates of salad.
• 6
  Warm the honey, balsamic vinegar and 2 tablespoons of juice squeezed from the orange together in a small saucepan. Simmer for about 3 minutes, stirring occasionally. Allow to cool slightly and thicken to a loose syrup, then drizzle warm over each plate of salad.