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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.

Serves 8

16 fresh asparagus shoots

Extra virgin olive oil

Sea salt

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.

This is a recipe by
Darina Allen
View all my recipes

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