“This is such a vibrant, fresh salad! Beetroot is a fashionable and healthy ingredient in its own right, but the zingy addition of the ClemenGold makes it very special. This would be great served as a light lunch or a side to grilled Chicken, duck or even fish.” Sophie Michell Serves 4 Ingredients: Salad lettuce leaves 1 head of fennel 1 bunch of watercress, washed and trimmed 4 medium sized, ready-cooked beetroot 3 ClemenGold 300g of soft rind-less goats cheese Sea salt and black pepper to season Dressing: 1 ClemenGold 25ml white wine vinegar 75ml extra virgin olive oil 1 tbsp of finely chopped chives
For the dressing, zest and juice the ClemenGold into a small saucepan, add the vinegar, bring to the boil, then turn down and simmer for 15 minutes or until reduced by half. Then take off the heat, cool completely, add the olive oil and chives. For the salad, take the lettuce leaves, trim and slice the fennel as thinly as possible, then mix with the dressing and the watercress. Slice the beetroot into six and peel the 4 ClemenGold, then slice through the middle, to get lovely flower like slices. To serve, plate up a pile of the leaves and fennel and top with the beetroot and ClemenGold, then crumble over the goats cheese. Recipe developed by TV chef Sophie Michell using ClemenGold