- 1 celeriac (thinly grated or shaved)
- 10 green grapes
- 1 romaine lettuce
- 1 endive
- 2 local pears
- Hazelnuts (peeled and toasted)
- Gruff Junction Selwyn Farmhouse Mature Goats Cheese
- 100g sugar (dissolved)
- 200ml water
- 100ml sherry vinegar
- 200ml hazelnut oil
- 300ml olive oil
Place the grapes in the stock and bring to boil, simmer for 5 minutes and then leave to sit.
Peel, quarter and core the pears, grill on a hot grill plate or griddle pan until nicely charred all over, then slice across the pear into chunks.
Finely slice the romaine lettuce and the endive, shave the celeriac on a mandolin
Strain the grapes, reserve stock syrup for another time.
Shave the cheese on the grater.
In a large bowl toss all the ingredients together including halved hazelnuts, season well and add vinaigrette until nicely dressed.
Arrange neatly in a salad bowl.