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Origin of dish:
UK
Type of cooking:
No cooking needed
Preparation time: 20 minutes
Ingredients (serves 4):Salad lettuce leaves
1 head of fennel
1 bunch of watercress, washed and trimmed
4 medium sized, ready-cooked beetroot
3 ClemenGold
300g of soft rind-less goats cheese
Sea salt and black pepper to season
Dressing:
1 ClemenGold
25ml white wine vinegar
75ml extra virgin olive oil
1 tbsp of finely chopped chives
Method: 1. For the dressing, zest and juice the ClemenGold into a small saucepan, add the
vinegar, bring to the boil, then turn down and simmer for 15 minutes or until reduced
by half.
2.Then take off the heat, cool completely, add the olive oil and chives.
3. For the salad, take the lettuce leaves, trim and slice the fennel as thinly as possible, then mix with the dressing and the watercress.
4. Slice the beetroot into six and peel the 4 ClemenGold, then slice through the middle, to get lovely flower like slices.
5. To serve, plate up a pile of the leaves and fennel and top with the beetroot and ClemenGold, then crumble over the goats cheese.
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