
CHEESE, SPRUCE, FIR AND WILD GARLIC SALAD
20 minutes Serves 4
INGREDIENTS
250g blue cheese, cubed
100g hazelnuts
4 celery sticks
2 apples
1 tsp fir salt
2 tbsp spruce honey
1 tbsp fir vinegar
4 tbsp fir oil
handful of trompette croutons
handful of wild garlic flowers
METHOD
Preheat the oven to 180°C roast the hazelnuts for 10 minutes or until golden. Cut the hazelnuts in half
Dice the celery and apple just before serving, toss with a teaspoon of the dressing
To plate, arrange the cheese on the plate. Scatter with crouton, hazelnuts and dressed celery and apple.
To finish garnish with pickled spruce tips and wild garlic flowers and drizzle with dressing