Ardsallagh goat's cheese salad with Lisanley honey
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By Georgina Campbell
4 handfuls of rocket leaves 2 soft Ardsallagh goat's cheeses approx 2oz/50g each 1 tbsp/1¼ tbsp best quality honey 4tbsp/5 tbsp extra virgin olive oil A pinch of Maldon salt Coarsely ground black pepper Squeeze of lemon juice
Down in East Cork, Ballymaloe House and Cookery School has been the leader of food tourism in Ireland since long before the term was coined, and Darina Allen's brainchild company is also a member of Good Food Ireland.
Typical of Ballymaloe, the beauty of this lovely dish is the simplicity of the recipe -- and the quality of ingredients.
The delicious, soft goat's cheese used at Ballymaloe is from Carrigtwohill in Co Cork, the rocket leaves are from the cookery school's own garden and the honey comes from nearby Cloyne.
This is a flat salad, so do not pile the leaves up. Just lay them in a single layer on the plates.
Serves four.
1Divide the rocket leaves between four plates or one large, flat serving dish.
2Dice the goat's cheese into about ½ inch/1cm pieces, and sprinkle over the rocket leaves.
3With the help of a teaspoon, drizzle the honey over the rocket and cheese in a grid pattern. Follow this with a drizzle of olive oil.
4Finally, season with a pinch of Maldon sea salt, a squeeze of lemon juice and a grinding of black pepper. Serve as soon as possible.