Birdoswald Salad

From the presentation by Annette Gibbons at the tea room on 23rd March 2011.

2 desert apples washed and diced.
6 oz/180g Birdoswald cheese.
2 tablespoons Wild & Fruitful cider vinegar.
1 small red onion finely chopped.
1 bunch seasonal leaves.
4 sticks of celery washed.
4 tablespoons of olive oil.
1 teaspoon Cumberland mustard
handful of chopped walnuts.

Clean & chop the vegetables. Lay the leaves in the salad bowl. Scatter the apple and vegetables with the diced cheese on top. Make up the dressing by whisking the mustard with the vinegar and drizzling the oil.Pour over the salad and serve.

Annette talks about apples, local orchards and herb puddings.

Birdoswald cheese is introduced and Annette explains how this is the only local cheese made from just one herd of cows. The cheese is strong with a nutty flavour.