Black Bob Mature Cheddar Cheese Maple Salad

Black Bob Maple Salad with an apple cider vinaigrette

Sweet, savoury, crunchy and full of our Black Bob Mature Cheddar goodness, this recipe if the perfect easy supper or serve along side pork or gammon for something a little more hearty. This salad can be served warm or chilled.

Serves 4

Ingredients

For the salad

• 1/2 truckle (100g) of Black Bob Mature Cheddar Cheese
• 6 slices of smoked streaky bacon
• 5 tablespoons of maple syrup
• 60g walnuts
• 15g peanuts
• ¼ teaspoon of cayenne pepper
• 180g of mixed greens (we have used kale, watercress and spinach)
• 150g dried cranberries

For the vinaigrette

• 50g extra virgin olive oil
• 50g apple cider vinegar
• 50g fig reserve
• 50g fresh thyme
• 1 tablespoon of orange juice
• Salt and pepper
• Chilli flakes

Method

Pre-heat the oven to 180°C (160°C fan or Gas Mark 4) and line a baking sheet with baking paper.

Add the walnuts and pinenuts to the syrup and add the cayenne pepper. Transfer to the baking sheet and cook until golden and crispy for around 15 minutes.

Next, cut the bacon in to small slices and and crip in a frying pan until cooked through. Remove from pan with a slotted spoon and allow oil to soak into kitchen towels.

Add your chosen salad leaves to the bowl and remove nuts from the oven. Allow to cool.

Once cool, add to the leaves and sprinkle with cranberries and bacon.

Grate the Black Bob Mature Cheddar Cheese onto the salad leaves and cranberries. Sprinkle nuts. 

To make the vinaigrette, simply add all the ingredients together in a bowl/jug and stir.

Add to the salad just before serving.

Pro Tip:
This salad can be made up to 6 hours ahead, just add the bacon and cheese prior to serving.