Gourmet cheese salad (salade gourmande au fromage)

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.

Props by Hayden Youlley Design.

In-video photography by Peter Warren.