Recipe: Swaledale Goats Milk Cheese Salad

It is thought that cheese making was first brought to the Yorkshire Dales in the 11th century by Cistercian monks who arrived from Normandy and settled in the local abbeys. They in turn passed on the cheese making techniques to the local farmers of Swaledale and thus, Swaledale cheese was born.

Since then Swaledale cheese has provided a fine array of artisan cheeses including Goats Milk Cheese, the dish below has been cooked to demonstrate how flavours like this combine and deliver a simple but tasty salad.

Ingredients

1 baby beetroot, quartered

1 golden beetroot, diced

2 blanched peeled cherry tomatoes

3 cubes of bread crumbed goat’s cheese

Citrus vinaigrette and water cress for dressing salad

Method 

Warm the beetroot and Place it on the plate

Add the golden beetroot to the dish cold

Arrange cress on the beetroot and season

Add the cherry tomatoes and a bit more cress

Deep fry the goat’s cheese until crisp, do this carefully so the bread crust does not split

Dress the salad with the citrus vinaigrette

Top the salad with the goat’s cheese