Recipes > Monks Folly, Apple, Beetroot and Celeriac Salad

Ingredients

• 125g Monks Folly
• 2 cooked medium beetroot
• 2 granny smiths apples
• 5 tablespoons crème fraiche
• 1 tablespoon blossom honey
• 1 tablespoon lemon juice
• salt and pepper

Instructions

1. Cut the apple, celeriac and beetroot into julienne strips.
2. Arrange onto individual plates.
3. Mix the creme fraiche with lemon juice and salt and pepper to taste.
4. Spoon over the salad plates.
5. Cut the Monks Folly into 4 discs.
6. Place on top of the crème fraiche.
7. Drizzle the cheese with honey.
8. Use a culinary blow torch to toast the honey.
9. Decorate with pea shoots and baby salad leaves. (Optional)