Name: Marinated Goat’s Cheese Salad
Yield: Serves 4
Ingredients: olive oil; fresh rosemary; 300 g watercress; fresh chives; 1 tsp crushed juniper; 100 g sugar; 2 tblsp elderberries, picked and washed; 200 ml red wine; 50 ml white wine vinegar; 300 g fresh goat’s cheese, or two small logs; 1 shallot, sliced; 500 g beetroot (use a mixture of beetroot, yellow, candy and red); 1 tsp pink peppercorns; 2 cloves garlic; fresh thyme

Preparation info

Serves
4

Difficulty
Easy

Appears in

On The Menu

By James Mackenzie

Published 2011

About

This is a great salad to go with roast or barbecued lamb, either as individual portions or on a large sharing plate. I use fresh goat’s cheese from a couple of local Yorkshire artisan producers, Lowna Dairy near Cottingham, and Yellison Farm near Skipton. Pick the elderberries from trees when they are nice and dark with a soft feel. If they’re not in season just make the syrup without them.