Ballymaloe Irish Beetroot, Goat’s Cheese and Walnut Salad
This simple salad can be prepared in seconds and is the perfect start to a meal.
Toast the walnut halves in a pan over medium heat. Toss the salad leaves gently with a little Ballymaloe Balsamic dressing. Separate the salad onto plates and top with Ballymaloe Pickled Beetroot cubes, bite size pieces of goat’s cheese, the toasted walnut halves and finally a drizzling of honey. A little finely sliced radish can be added for extra crunch.