Wexford Strawberry Salad with a Peppered Blackwater Cheese Basket
Ingredients:
100 g/4 oz. Hard Goat’s Cheese, grated (such as Blackwater)
About ½ Tsp. Cracked Black Pepper
2 x 100 g/4 oz. Soft Rinded Goat’s Cheese, cut into chunks (such as Mine Gabhar)
100 g/4 oz. Small Strawberries, hulled & halved
100 g/4 oz. RaspberriesGood handful of Fresh Mixed Summer Herbs (ie. Chives, Dill, Mint & Oregano)
50 g/ 2 oz. Mixed Baby Salad Leaves
2-3 Tbsp Raspberry Vinaigrette
Edible Flowers to Garnish Heat a non-stick frying pan until searing hot.
Sprinkle a quarter of the grated hard goat’s cheese into the centre of the pan in a circle that is about 10 cm/4 in. in diameter.
Add a good sprinkling of pepper and cook for 2-3 minutes until the fat starts to separate from the cheese and bubble.
Remove from the heat and leave to cool for 1 minute.
Using a spatula, remove the melted cheese disc from the pan.
Shape the cheese basket around the end of a straight-sided tall glass and hold for 30 seconds to 1 minute until set.
Transfer to a wire rack and allow to cool completely.
Repeat with the remaining ingredients until you have four cheese baskets in total.
Place the soft goat’s cheese in a bowl with the strawberries, raspberries, herbs and mixed baby salad leaves.
Drizzle over enough of the raspberry vinaigrette to barely coat the mixture.
To serve, arrange the cheese baskets on serving plates and spoon in the dressed fruit and salad mixture, allowing it to tumble out on to the plates.
Garnish with the edible flowers.
Serves four.
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Raspberry Vinaigrette:
50 ml/2 fl oz./ ¼ cup Raspberry Vinegar
150 ml/ 2/3 Cup Olive OilSalt & Freshly Ground Black Pepper
Place raspberry vinegar in a screw-topped jar, add a good pinch of salt and shake until the salt has dissolved.
Add olive oil to the jar with the mustard and shake again until you have formed a thick emulsion.
Season to taste and chill until needed.Makes about 175 ml.
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