Main Course
Goats Cheese Salad with Roast Baby Beets, Asparagus & a Candied Walnut Crumb
Ingredients
- 500 g Ardsallagh Fresh Irish Goats Cheese
- 500 g beetroot
- 1 bunch of asparagus
- 2 heads of lettuce (combine a a soft lettuce like frisée and butter head with a leafy one like rocket 50g pea shoots)
- 100 g walnuts
- 30 g butter
- 50 g sugar
- 5 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp honey
- 1 1/2 tsp dijon mustard
Method
- Preheat the oven to 180oC fan. Pop the baby beets on an oven tray, drizzle with a little olive oil, season and roast for 12 minutes.
- Melt the sugar and butter together in your Judge Natural ceramic non stick pan. Allow to bubble for three minutes on a medium heat until it turns a dark golden colour. Pour out the candied walnuts on to parchment paper and sprinkle with sea salt. Allow to cool and blitz until it forms a fine crumb.
- Prepare the dressing by combining all the ingredients in a jam jar & shaking well. Season to taste.
- Trim the ends off the asparagus, plunge into boiling water & cook for three minutes. Drain and immediately plunge into a bowl of iced water. Allow to sit fir a few minutes and pay dry.
- To assemble dress the salad leaves place ( washed & dried salad leaves). Place these on the base of the serving plate. Spoon on the baby beets, arrange the asparagus & top with the candid walnut crumb and some edible flowers.
- Set your elegant & simple place setting & savour every bite.
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