Marinated rhubarb, raw Chantenay carrot salad with a Rosary Ash goats curd and walnuts

Marinated rhubarb, raw Chantenay carrot salad with a Rosary Ash goats curd and walnutsIngredients (makes 4 individual salads)

For the salad

  • 50g Chantenay carrots, finely shaved and stored in cold water
  • 100g dandelions, picked and stored in cold water
  • 20g chervil, picked and stored in cold water
  • 25g walnut halves, broken into pieces
  • 75g Rosary Ash goats cheese, crumbled
  • 125g rhubarb, cut into 8cm length. Slice thin, using a peeler.

For the Marinade for the rhubarb

  • 3 tbsp virgin olive oil
  • 1 tsp cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Sea salt
  • Fresh ground black pepper

Method

  • Make the dressing, by whisking all the ingredients together.
  • Add the sliced rhubarb to the marinade, cover and leave in the fridge for 6 hours.
  • Strain the liquid off the rhubarb.
  • Build up the salad with the rest of the ingredients.