This zesty, fresh salad from Clevedon Buffalo Co is the perfect accompaniment to oily fish like salmon, or barbecued chicken. Use the fragrant oil the cheese is marinated in for the dressing.
For the salad
| 1 bunch | Asparagus (Main) |
| 3 | Zucchini, spiralised or thinly sliced with a peeler (Main) |
| 120 g | Baby spinach, leaves only, long stems removed, washed |
| 1 | Witloof, use 6 leaves, finely shredded |
| 1 jar | Clevedon Valley Marinated Buffalo Cheese, 300g, save 1 chunk of cheese for the dressing along with 2 tsp of the oil from the jar (Main) |
For the citrus dressing
| 1 tsp | Dijon mustard |
| 1 tsp | White wine vinegar |
| ½ | Lemons, zest and juice |
| ½ | Oranges, zest and juice |
| 1 piece | Dill, large frond, finely chopped |
Directions
- Wash asparagus. Discard woody stems. Chop into 5cm-long pieces. Blanch by putting in boiling water for 2 minutes. Drain asparagus, refresh in iced water.
- In a bowl, mix zucchini, baby spinach and witloof. Arrange on a serving plate and decorate with dollops of buffalo cheese.
- Combine all the dressing ingredients in a jar, including the reserved chunk of cheese and the 2 tsp oil from the jar. Screwthe lid on tightly and shake vigorously to combine.