This rocket salad is a lovely starter dish. The sweet and savoury flavours combine perfectly and with the whisky lending a whole other dimension, this is a dish that never fails to impress.

Serves 2

You Will Need:

1 handful of young Rocket leaves

2 handfuls of small mesclun leaves

½ cup walnuts

1 pear – just ripe but still firm, peeled and cored, cut into slim batons, about 4cm long

Kikorangi cheese or similar strong and creamy blue cheese cut into small cubes

Some icing sugar

2 tbsps Raspberry vinaigrette* mixed with 2 tsps Glengoyne 17yo

Method:

Place the walnuts right onto a baking sheet lined with greaseproof paper. Use a shaker to give them a light dusting with icing sugar. Place them under a hot grill and cook until they begin to brown – they will burn very quickly if you do not watch them

Mix the green leaves together in a bowl and toss in the cheese, pear and walnuts together with the dressing

Serve with a Glengoyne 17 year old Highland Scotch Whisky

Serves 2

*You can buy raspberry vinaigrette ready-made, from any good Deli and some supermarkets. You could also make vinaigrette using a little fig or apricot balsamic and some olive oil – add salt & pepper to season.

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