Cashel Blue Cheese Salad

Serves 4
Cashel Blue cheese is Ireland’s first farmhouse blue cheese, it is very versatile with many culinary uses as it has a slightly creamier consistency and lower salt content than most other blue cheeses

500g Mixed Salad Leaves, cleaned and washed
1 bunch Watercress cleaned and washed
100g crumbled Cashel blue cheese
25g Pecans/Walnuts, caramelized
100g prosciutto, thinly sliced
12 cherry tomatoes, halved
100g Raspberries

Viniagrette
100g Raspberries
1 Lemon Juice
1 tbsp Honey
100ml olive oil
Salt and pepper

Firstly to prepare the raspberry vinaigrette, combine 100g of fresh raspberries with the lemon juice and using a handblender and blitz until smooth. Pass through a fine sieve to remove any seeds.

In a second bowl, pour in the puréed raspberry then add the honey, olive oil, and seasoning. Whisk to obtain a silky vinaigrette, store until needed. (Should the viniagrette split, whisk gently before serving).

Preheat the oven to 200°C/400F/Gas Mark 6. Place the proscuitto on a baking tray and place in the oven for 5 to 8 minutes until crispy. Remove from the oven, and set aside to cool.

In a bowl combine the salad leaves, watercress, , caramelised pecans, prosciutto, tomatoes, cashel blue cheese, vinaigrette and salt and toss gently. Add the remaining raspberries and combine using your hand through the salad.

Serve immediately.