Ingredients

• 6 medium-sized vine tomatoes, cut into 16 slices
• 150 g goat’s cheese, cut into 12 slices
• 25 g unsalted walnuts, roasted and roughly chopped
• 60 ml olive oil
• 1 clove of garlic, crushed
• 1 ½ tbsp raspberry vinegar
• 2 tsp Dijon mustard
• 2 tsp roughly chopped fresh thyme
• 2 tsp sugar