Cook Time: 0 minutes
Prep Time: 10 minutes
Ready In: 10 minutes
10oz. (300g) cooked beetroot
7oz. (200g) log of firm goats cheese, such as Sainte-Maure de Touraine, or Capricorn
2 oz. (60g) of arugula (rocket) and pea top salad
A handful of flat leaf parsley
A handful of chervil leaves
Small handful walnuts, chopped
Directions to make the dressing:
1. With the flat edge of a knife, crush the garlic. Rub the garlic along the inside of your mixing bowl to extract the essential oils. Leave the clove in the bowl.
2. Add the mustard, honey and walnut oil and whisk to bring the dressing together. The dressing is ready when it has thickened up nicely to a smooth liquid.
Directions to make the salad:
1. With a mandolin or a very sharp knife, thinly slice the beetroot. Overlap in a concentric circle around the plate for decoration, make sure you get the circle perfect as this will be the base for the salad presentation.
2. Get a jug of boiling water and place your knife in it. This heats the knife to make it easier to cut the goats cheese and prevent it from crumbling.
3. Remove the rind from the goats cheese. Slice the log into into 1 cm wide, 1/2 inch pieces. Place 4 pieces on each dish.
4. Using a sharp knife remove the orange skin. Segment the orange over a bowl using a sharp knife. Make wedges of orange by carefully cutting in between the white, membrane, lines that run down the orange. Discard the pith that you are left with.
5. Cut the orange pieces into bite size chunks, three segments per person is enough. Layer the chunks on top of the goats cheese.
6. Place the salad leaves and herbs into the dressing bowl and lightly toss. Place a handful of the dressed salad leaves on top of the orange segments.
7. Dress the plate with a sprinkling of walnuts.
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