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Chaource, baby spinach, redcurrant and bresaola salad with redcurrant vinaigrette
Serves Starters and mains
Ingredients
- 200g redcurrants, trimmed
- 21⁄2tbsp olive oil
- 1tbsp extra virgin olive oil
- 11⁄2tsp honey
- 90g baby spinach leaves
- 160g sliced bresaola
- 150g Chaource, cut into 8 wedges
Method
To make the dressing, take 60g of the redcurrants and place them in a small food processor and whizz to a purée. Sit a sieve over a bowl, strain and push the berries through using the back of a ladle in a circular motion. Discard the seeds. Whisk in a teaspoon of the 2 oils at a time, followed by the honey and a pinch of salt.
Put the spinach leaves in a serving dish, spoon over a little of the dressing and toss lightly. Add the bresaola and Chaource wedges and toss the rest of the redcurrants in the dressing and add to the dish.
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