3 oz rocket leaves
5oz Applebys Farmhouse Cheshire cheese
2 oz chopped toasted hazelnuts
For the dressing -
1 tbsp Hazelnut oil
3 tbsp extra virgin olive oil
1 tbsp 3 leaf balsamic vinegar
½ tsp sugar
Maldon Sea Salt and freshly ground black pepper
1. Divide the rocket leaves between four plates.
2. Hull and slice the strawberries and scatter on top of the leaves.
3. Break the Cheshire cheese into small pieces and divide between the portions.
4. Whisk the dressing ingredients together, drizzle over the salad then scatter the chopped nuts on the top.