Salad of autumn vegetables with goat's curd and cobnuts

Ingredients

Speciality Ingredients

  • 12 baby heritage carrots, a mixture of red, yellow and white

Fruit & Vegetables

  • 12 baby beetroots, a mixture of red, candy and golden
  • 4 baby turnips
  • 1 celeriac, small

Dairy

  • 200g of goat's curd

Salad & Fresh Herbs

  • 1 tbsp of chives, chopped
  • 2 endive, small and a mixture of red and yellow, divided into 16 leaves

Delicatessen

  • 20g of black olives, finely chopped

Bakery

  • 4 slices of bread, ideally focaccia, sliced thinly

Store Cupboard

  • 1 cobnut, or hazelnut
  • salt

Oils & Vinegars

  • olive oil