Cook the rice creole-style (see
Remove the skin from the goats' cheese and slice it.
Make the vinaigrette: blend the vinegar into the tapenade, salt it lightly then whisk. Add the olive oil little by little then incorporate the grated lemon rind and a little pepper.
Arrange the rice in a large bowl then add the sliced goats' cheese, lettuce leaves, shelled walnuts, chopped chives and vinaigrette. Season with salt and pepper.