Summer berries Salad with a Cheese Basket
This very simple starter is a masterpiece – everyone will think you’ve been slaving away in the kitchen for hours.
Ingredients
- 50 g Parmesan finely grated
- 50 g cheddar finely grated
- 100 g Cashel blue cheese cut into chunks
- 150 g berries hulled and halved
- 200 g asparagus blanched
- 100 g mixed baby salad leaves
- 2-3 tbsp orange juice
- 2 tbsp balsamic vinegar
- 2 tbsp. olive oil
- Salt and pepper
Instructions
- Over medium heat, Heat a non-stick crepe pan until warm. Sprinkle some parmesan and cheddar in 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, bubble and caramelise. Remove from the heat and leave to cool for about 30 seconds.
- 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 cheese until you have four cheese baskets in total.
- In the meantime, place the blue cheese in a bowl with the berries, asparagus and mixed leaves. Drizzle over the orange juice and balsamic vinegar, olive oil. Toss the ingredients until coated.
- 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.
- Enjoy immediately.
