Tomato Salad With Wensleydale
Cheese doesn’t get more elegant than this! A fresh and delicious heritage tomato salad with Yorkshire Wensleydale mousse and pesto, honey roasted walnuts and capers.
Preparation Time: 30min
Cooking Time: 20min
Serves 2
- Gently heat the honey and butter in a pan until combined. Add the walnuts and cook for 5min until coated and slightly soft.
- Remove the nuts with a slotted spoon, place on a lined tray and season well.
- Roast the nuts in the oven at 180°C for 10min or until golden brown. Set a timer and check regularly to ensure they don’t burn, then remove from the oven and cool.
- Cut the heritage tomatoes at interesting angles, macerate in Yorkshire Rapeseed oil, then arrange over crushed walnuts to hold them in place on the plate.
- Blend the double cream and 100g Yorkshire Wensleydale until smooth. Transfer to a bowl, fold in the crème fraîche and whip until soft peaks are formed.
- Gently heat the pine nuts in a pan and toast until coloured.
- Place the basil and half of the parsley in a blender and pulse until roughly chopped. Add the toasted pine nuts and garlic and pulse until combined.
- Crumble in Yorkshire Wensleydale and continue to blend until a paste is formed.
- Emulsify the paste by alternating splashes of olive oil and Yorkshire Rapeseed oil. Keep blending until vivid green. Season to taste with sea salt and lemon juice.
- Shallow fry the capers in a pan over a gentle heat until they darken and open.
- Garnish the tomatoes with pesto, mousse, capers, walnuts, salad leaves and parsley. Finally, crumble the Yorkshire Wensleydale over the top and serve.
