4 stalk tarragon ( leaves removed from stalk ) to be added before assembly
1.5 punnets red seedless grapes
1.5 punnets green seedless grapes ( request a bright green variety )
10g fresh basil (finely shred)
100g walnuts
30g butter
60g blue cheese
300g cream
METHOD
TARRAGON PICKLED CELERY
Thinly slice the celery. Thinly slice the garlic. Place in a metal container.
In a separate bowl, mix together the white vinegar, water, salt, white sugar, black peppercorns, dill and tarragon. Stir until the salt and sugar are dissolved.
Pour the vinegar mixture over the celery and garlic into the jar, ensuring that the vegetables are fully submerged in the liquid.
Seal the jar or container and refrigerate for at least 24 hours to allow the flavours to meld.
For service: finely dice the pickled celery, finely dice the fresh tarragon leaves and toss together.
ROAST GRAPES
Line an oven-tray with parchment paper.
Remove the grapes from the stalks.
Spread the grapes out over the tray.
Drizzle with a little oil. Roast at 180°C for about 20 minutes until shrivelled, sweet and roast.
CANDIED WALNUTS
Melt the sugar and butter together in your Judge Natural ceramic non stick pan.
Allow to bubble for 3 minutes on a medium heat until it turns a dark golden colour.
Pour out the candied walnuts on to parchment paper and sprinkle with sea salt. Allow to cool and blitz until it forms a fine crumb.
BLUE CHEESE
Combine, Chill, label. Upon order, put on gloves and toss the leaves in the creama until each are equally coated.
ASSEMBLY
If using blue cheese crema: Sit 5 washed leaves of baby gem in a stainless steel prep bowl. Add in 2 tbsp of blue cheese crema.
Using gloved hands toss together well.
Toss in crumbles & chunks of blue cheese.
Sit this mixture in the serving salad bowl.
Drain the celery and Sprinkle into the salad.
Toss in the chopped candied walnuts When happy with the shape & presentation of the salad and just before service, thinly slice 3 slices of Granny Smith with a mandolin. Sit these 3 slices in on top, standing a little tall.
Only do this when the server is in front of you and ready to walk with plate. Grate over parmesan Garnish with micro-herbs, chive flowers, pea shoots Serve and enjoy
