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Ingredients

80g Lomo
 
80g Bresaola
 
150g Wafer Thin Wiltshire Ham
 
100g Lincolnshire Poacher (or Cheddar), cut into wedge slices
100g Comté cheese, sliced
 
100g soft goats cheese (such as Ragstone or Pavé Cobble)
 
1 tbsp Damson Fruit Cheese
2 tbsp Fig Chutney
100g/small bag of salad leaves
1 eating apple, cored, skin left on and sliced
10 walnuts, caramelised in 1 tsp sugar
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
¼ tsp sea salt
freshly ground black pepper
25g Marcona almonds
1 tbsp olive oil
½ tsp rosemary leaves, finely chopped
¼ tsp sea salt
½ baguette, sliced on the diagonal into 1cm thick slices
30g butter
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Lunch

CHARCUTERIE SALAD PLATTER

Rated 5 stars by 1 users

This is a lovely way to entertain with a platter of charcuterie including our Bresaola, Wafer Thin Ham, cheeses, accompaniments and salad to share as a starter or light lunch.
Category Lunch
Servings 2-4
Prep Time 20 minutes
Cook Time 5 minutes

Directions

  1. Step 1 Spread the baguette slices on both sides with the butter. Place frying pan over a medium heat and fry bread until golden and crispy on both sides, set aside.

  1. Step 2 Using the same pan add 1 tbsp olive oil to the pan over a high heat and chuck in the almonds with the rosemary and salt. Toss over a high heat for 2 minutes or until golden then remove and put to one side.

  1. Step 3 Using the same pan again toast the walnuts in the sugar over a high heat for a few minutes. Place salad leaves, walnuts and apples in a bowl. Whisk the remaining salad ingredients together and toss with the salad.

  1. Step 4 Place meats and cheeses on board, add almonds, dressed salad and bread slices and serve the Damson Cheese and Fig Chutney alongside.

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Every item is thoroughly checked and expertly packed to ensure it arrives in perfect condition. Fresh produce is kept chilled with DukesHill ice packs, so it stays cool and delicious from our kitchen to your door.

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