Pascal Aussignac's warm salad recipe includes an unusual combination of classic French and British flavours with delicious results. Shaved 'flowers' of Ossau-Iraty, a semi-soft sheep's cheese from the Pyrenees, top earthy celery and mushrooms, sweet, caramelised clementines and a fruity Pimm's sauce.
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To make the caramelised clementines, remove as much pith as possible and separate out the fruit into individual segments. Place a frying pan over a medium heat and sprinkle the sugar over the base of the pan, adding a dash of cold water to coat
4 clementines, seedless and peeled
2 tbsp of caster sugar
Without stirring, allow the sugar to caramelise slightly then add the clementine segments. Swirl or stir to coat fully in the caramel, then remove from the heat and scatter over the seeds. Set aside to cool in the pan
1/2 tsp mixed seeds, such as poppy and black sesame seeds
Prepare the celery by removing the leaves and any thick ribs from the stalk using a vegetable peeler. Reserve the leaves for serving and chop the stalk into 1cm diamonds
1 celery stick, with leaves
Add the oil to a clean frying pan and place over a medium heat. Add the mushrooms to the pan along with the chopped celery stalk, tossing together with a little salt and pepper. Allow to cook through for a few minutes, until the mushrooms are turning golden at the edges
2 tbsp of olive oil
120g of Paris mushroom, or brown button mushrooms, halved
freshly ground black pepper
To make the sauce, pour the Pimm's and Martini into a small pan and place over a gentle heat. Once heated through, carefully flame the alcohols with a lit match and allow the flames to die down. Stir through the lemon juice and set aside
2 tbsp of Pimm's
2 tbsp of Martini Rosso
juice of half a lemon
To serve, divide the celery and mushrooms between plates and pour over a little of the sauce, topping with the caramelised clementine segments and reserved celery leaves. Shave the cheese as thinly as possible, allowing it to fold over so that it resembles flowers as pictured. Place over the clementines and garnish with the mustard cress to serve
200g of Ossau Iraty
mustard cress, to garnish
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