Somerset Cider Vinegar and Blue Cheese Salad
is a variation of Mark’s recipe and can be served as a starter or
side dish, but bear in mind the intensity of the dressing. If you can’t
get hold of cobnuts you can use walnuts or hazelnuts. Use Somerset Blue
or Exmoor Blue Cheese in the dressing as well as in the main dish. The
dressing is a useful way to use up little bits of cheese.
For the Somerset blue cheese dressing
1 tbsp Somerset
For the salad
Make the dressing first. Blend the Somerset Cider Vinegar, mustard, Somerset blue cheese and oils together in a blender and season with salt and pepper to taste. If the dressing is too thick, thin it with a little water.
the grill to medium. Place the cobnuts on a grill tray and mix with the
rapeseed oil and salt. Grill until lightly toasted, then leave to cool.
Toss the salad leaves in the dressing and arrange on serving plates or
bowls. Break the cheese into pieces and scatter over the top of the salad,
along with the toasted cobnuts.
|MARK HIX - CHEF DIRECTOR HIX OYSTER AND CHOP HOUSE AND FOOD WRITER OF THE INDEPENDENT|
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