serves
4
prep
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 4 small beetroot, cooked, finely sliced
- 1 tsp Dijon mustard
- 1 tbsp raspberry vinegar or red wine vinegar
- salt and freshly ground pepper
- 60 ml (¼ cup) walnut oil
- 1 small witlof
- 1 Granny Smith apple
- 2 tbsp walnut pieces
- 80 g comté cheese, approximately, cut into 12 thin slices or 1 big wedge, if preferred
- 80 g morbier cheese, approximately, cut into 12 thin slices or 1 big wedge, if preferred
- 6 hard-boiled quail eggs, peeled and halved (optional)
- 2 tbsp finely cut chives
- 12 small edible flowers
Instructions
Divide the beetroot among four serving plates.
In a bowl, combine the mustard and vinegar. Season with salt and pepper. Stir in the walnut oil.
Cut the witlof and apple into small sticks and place in a bowl. Add half of the dressing and the walnut pieces. Spoon a little of the dressed salad onto each prepared plate.
Arrange the cheese around the salad. Garnish each plate with three quail egg halves. Spoon a little extra dressing over the cheese.
Scatter with chives and decorate with edible flowers. Serve.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
In-video photography by Peter Warren.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
