- For the salad:
- Selection of micro vegetables, radish, carrot, beetroot, fennel all peeled and cooked.
- Fresh peas, broad beans, asparagus, courgettes again all gently cooked.
- Selection of salad leaves and edible flowers.
- 100g creamy goats cheese (vulscombe is perfect)
- 200ml apple juice
- Juice of 1 lemon
- 50g sugar
- 25ml Kikkoman soy sauce
- 100g walnut halve
- 50ml white wine vinegar
- 50ml caster sugar
- 25ml water
Summer Farm Salad with goats cheese, pickled walnut and Kikkoman soy and apple granita
Simon Hulstone
27th March 2014
Summer Farm Salad with goats cheese, pickled walnut and Kikkoman soy and apple granita
Summer Farm Salad with goats cheese, pickled walnut and Kikkoman soy and apple granita by Simon Hulstone.
Ingredients
Method
To make the granita, mix the apple and lemon juice with the soy and sugar, place onto a tray in the freezer and allow to freeze, every 30 minutes run a fork through the mixture to break up the ice until a tray of frozen crystals is complete, retain in the freezer until needed.
Freeze the log of goats cheese. Keep in freezer until service.
Mix the vinegar, sugar and together and bring to a boil, pour over the walnuts and allow to cool, pickle for 2 hours minimum.
Mix the salad items together and arrange artistically in a bowl, add the walnuts. remove goats cheese from the freezer and using a grater, grate the cheese onto the salad , working quickly now as the cheese will defrost quickly, then spoon the granite onto the side of the plate again working quickly, serve immediately.
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