Layer the goat cheese together with the herbs and spices in a jar, pour the olive oil over it and close tightly. Refrigerate and leave for at least 7 days.
Clean the lettuce, rinse, shake dry and chop into bite-sized pieces. Coarsely chop walnuts. Halve or possibly dice the pickled goat cheese and mix with lettuce and walnuts.
Stir vinegar with salt, 1 pinch of sugar and the oil. Either take the oil from the cheese marinade or add fresh olive oil and drizzle over the lettuce.
You can buy the oil in the delicatessen or in the delicatessen section of the supermarket.)
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!