This is an ideal summer salad, whose heady blend of flavours is outshone only by the bright and vivid colours it creates. I'm a big fan of beetroot dressings because let's face it, it is super cool to have such an intense fuschia colour on your plate. I'm also learning to love the many wonderful ways you can incorporate fruit into a savoury meal. Creamy cheese is somewhat of a treat for us and it was wonderful to pair it with rockett grown on our windowsill. Unfortunately, the only downside is that I can't take credit for the recipe. It is of course a brainchild of the genius himself, Ottolenghi. Original recipe here.
I am so pleased with this dressing though, that it will be my entry for this month's No Croutons Required, hosted by Lisa of Lisa's Vegetarian Kitchen as this month's theme is Salad Dressings.
Nectarine and Gorgonzola Salad
1 endive, leaves separated
Handful of rocket leaves
1 nectarine, cut into sixths
Thin slice of Gorgonzola, crumbled
Almonds with the skin still on and cut into chunks
Beetroot Dressing
2-3 large slices of beetroot (preferably home cooked - either bake or steam)
1 tablespoon honey
2 tablespoons cider vinegar (I love Aspall's unpasteurised)
1 tablespoon Dijon mustard
1 garlic clove
3 tablespoons olive oil
Mix the beet, honey, vinegar, mustard and garlic clove using a hand blender. Once blended, add the olive oil slowly until a thick, creamy consistency has been achieved.
