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Recipes

Fettle Rocket Salad

Fettle Rocket Salad

  • Instructions
  • Ingredients
  • THE DRESSING

    • Mix Dijon mustard and garlic with lemon juice
    • Add balsamic and then the olive oil, season and put to one side

    CREATING THE SALAD

    • Wipe the fruit and cut round the stone into orange-like segments and put in a bowl.
    • Carefully cut the Yorkshire Fettle into inch cubes and add to the fruit along with stoned black olives.
    • For the croutons, cut brioche into inch by inch cubes, fry in oil and butter and put to one side.
    • Put the salad leaves into a bowl with the rest of the ingredients.
    • Add half of the dressing and check for seasoning.
    • Carefully lay the salad onto serving plates and sprinkle with the rest of the dressing.
    • Top with chives and croutons.
  • 225g Yorkshire Fettle

    4 Nectarines (not over ripe)

    16 black olives

    Red beet leaves, rocket, curly endive

    100g Brioche croutons

    12 whole chives

    1tbsp Olive oil (for the dressing)

    6tbsp Olive oil (for frying)

    280g butter

    1 tbsp Lemon juice

    1 tbsp Balsamic vinegar

    1/4 tsp Dijon mustard

    1/4 tsp Crushed garlic

    Salt and pepper

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