Ingredients: 1 mini sourdough baguette 6oz KING ISLAND DAIRY ROARING FORTIES BLUE*, cut into 12 pieces olive oil for drizzling 12oz gourmet lettuce mix 2/3 cup walnut pieces, lightly toasted 1/3 cup chopped chives *Can be substituted with King Island Dairy Endeavour Blue cheese Honey Dressing: 1/3 cup extra virgin olive oil 2 tablespoons white wine vinegar 2 teaspoons honey 1 teaspoons Dijon mustard salt and freshly ground black pepper Directions: Cut 12 x 1cm slices of baguette and place onto a baking tray. Drizzle with olive oil and bake at 190°C for 8-10 minutes or until bread is golden. Top each slice with a piece of the King Island Dairy Roaring Forties Blue cheese , return to oven and bake a further 1-2 minutes or until cheese just starts to melt. To make the dressing, combine ingredients in a small bowl and whisk until well combined. Divide salad evenly between 4 serving plates. Sprinkle with walnuts and drizzle with dressing. Top salad with warm croutons and sprinkle with chives. *Can be substituted with King Island Dairy Endeavour Blue cheese