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.
Ossau-Iraty with caramelised clementines and Pimm's sauce