Separate the chicory leaves and arrange over a small platter. Peel and finely grate the beetroot. Tip into a bowl, slice the radishes thinly and add with the walnuts. Whisk together the dressing ingredients and pour half over the beetroot salad. Spoon int
Cut the Selles-sur-Cher into thin wedges and place on top. Drizzle over the remaining dressing and scatter with a few mint leaves.
1 head red chicory 150g raw beetroot 8 radishes 6 walnut halves, roughly chopped 150g Selles-sur-Cher AOC 1 tbsp lemon juice 1 tsp clear honey 2 tbsp olive or walnut oil Mint leaves, to garnish
The sweet earthiness of grated raw beetroot goes brilliantly with French goat’s cheeses and looks very pretty on the plate. Serving the salad in chicory cups makes for easy help-yourself eating.
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