Pre-heat the oven to 180˚C

Blanch the spinach and refresh in ice cold water. Dry well in a clean cloth.

Take the goat’s cheeses and poke the walnuts into the top of each one. Season with lots of pepper and a little salt.  Now wrap the cheeses in the spinach leaves and leave to one side.

Lay out the pre-rolled pastry on a floured work surface. Place both cheeses on the rolled-out pastry, leaving a large gap in between them.

Now, combine the egg yolk and milk together and, using a brush, paint around the edges of the cheese.  Lay the second sheet of pastry over the first and seal the cheese in place gently using the back of your hand.  Make sure all the edges are sealed tightly and there is no trapped air.

Using a knife or a metal cutter, cut the excess pastry away, leaving a half centimetre border around the cheese.

Using a sharp knife, lightly score the top of the pastry, ensuring that you don’t go all the way through, in a spiral fashion.

Brush the pithiviers all over with the remaining egg wash and season with sea salt.  Place into the pre-heated oven for 20 minutes.

Make the dressing by blending all of the sauce ingredients together in a mini blender. It can also be done using a pestle and mortar.

Serve the pithiviers with the sauce and a green salad.