Beetroot, Walnut & Goat’s Cheese Picnic Salad

For the salad:

• 150g Florette Classic Crispy salad
• 200g Florette Beetroot, cut into wedges
• 200g cup walnuts, coarsely chopped
• ½ cucumber, sliced lengthways into ribbons
• 100g goats cheese

For the dressing:

• 2 tbsp honey
• 1½ tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 1½ tbsp minced shallots
• ½ tsp salt
• ¼ tsp ground black pepper
• 4 tbsp vegetable oil