Vacherin Mont d'Or Cheese Salad with beetroot and artichoke Recipe
This Mont d'Or salad offers a smooth and soft finish with the subtle flavour of the artichoke and the nutty, earthiness of the beetroot.
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Cooking tools:
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Serving platter
Ingredients
- 200g Vacherin Mont d’Or AOC
- 4 whole pre-cooked beetroots
- 400g cooked, marinated artichokes
- 100g pine nuts
- 150g podded broad beans or soya beans
- 2 large handful’s of fresh basil
- 2 lemons
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 4 tbsp olive oil
- 150g tender salad leaves
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