Beetroot, Goats' Cheese and Wallnut Salad
The simplicity of this pretty dish allows the quality of the ingredients to speak for themselves:
With its lovely delicate herbal flavours, St Tola goats' cheese from Co Clare contrasts well with sweet and deeply coloured beetroot to make a deliciously subtle starter or light lunch. Be careful to use fresh walnuts, as they spoil and take on a bitter flavour when stored for too long.
You will need
A selection of seasonal salad leaves
115g/4½ oz St Tola or other soft organic goats’ cheese
3 beetroots, cooked and peeled
10-15 fresh walnuts, coarsely chopped
15ml/1tbsp balsamic vinegar
45ml/3tbsp extra virgin olive oil
2.5m/½ tsp Dijon mustard
Wash and dry the salad leaves. Put a small handful of leaves onto each plate.
Slice the goats' cheese and beetroot into wedges and place 2-3 onto each plate.
Sprinkle the walnuts over the salads.
Put all the ingredients for the dressing into a small bowl or screw-top jar and mix well to emulsify.
When ready to eat, sprinkle the dressing over the salads and served with freshly baked crusty bread.