Simple yet elegant, this goat's cheese salad recipe from Andy Waters is an excellent starter that takes little time to prepare. Goat's cheese and beetroot work wonderfully together, and with the addition of salty Parma ham this small plate packs a delightful amount of flavour.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
Blend together the goat’s cheese, double cream, shallots, salt, pepper, and parsley
150g of goat's cheese
50g of double cream
1/2 large shallot
1 pinch of salt
1 pinch of white pepper
20g of parsley
Slice the beetroot finely and divide across 4 plates. Top with the goat's cheese mixture and slices of Parma ham. Serve with some salad leaves