A Salad of Knockalara Ewe Milk Cheese with Asparagus, Toasted Hazelnuts and Fresh Mint Leaves
For this salad we use Knockalara Ewe Milk Cheese. Knockalara make a range of quality, handmade and award winning Sheep's and Cheese on their farm in West Waterford. It is availalbe to buy on Neighbourfood East Cork market and other Neighbourfood markets. Also our wonderful organic green asparagus is available in our Farm Shop in the Cookery School.
16 fresh asparagus shoots
Extra virgin olive oil
baby spinach leaves
fresh mint leaves
8oz (225g) fresh Knockalara Ewe’s Milk cheese
freshly toasted hazelnuts, quartered or roughly chopped
3 tablespoons (4 American tablespoons) extra virgin olive oil
1 tablespoon (1 1/4 American tablespoons) wine vinegar
salt and freshly ground black pepper
Preheat the oven to 200/400/Gas Mark 6.
Toss the asparagus gently in extra virgin olive oil, sprinkle with sea salt. Spread in a single layer on a roasting tin. Roast for 5-6 minutes shaking the pan every now and then.
To make the dressing, mix a little extra virgin olive oil and wine vinegar together, season with a little salt and freshly ground black pepper.
Just before serving put the baby spinach leaves into a bowl, add lots of fresh mint leaves, they should constitute about 1/3 of the salad. Sprinkle with the dressing and toss well, add the asparagus, crumbled Knockalara and toasted hazelnuts, toss gently. Taste, correct the seasoning and serve immediately. Serve in a wide bowl in the centre of the table or on individual plates.