Ingredients

• 250g/9oz redcurrant jelly
• 250ml/9fl oz red wine vinegar
• 4 cloves
• 75g/2¾oz Dijon mustard
• 500g/1lb 2oz fine sea salt
• 3 free-range eggs
• whites only
• 1 medium celeriac
• 200g/7oz soft goats’ cheese
• crumbled
• 50ml/2fl oz double cream
• salt and freshly ground black pepper
• 4 slices brioche loaf
• 1cm/½in thick
• 110g/4oz firm goats’ cheese
• crumbled
• 1 handful frisée lettuce
• 1 handful lambs lettuce
• 1 tsp vinegar
• 3 tsp olive oil
• ½ lemon
• juice only

Directions

• For the dressing
• place the redcurrant jelly
• vinegar and cloves into a saucepan and cook until reduced in volume down to a glaze thick enough to coat the back of a spoon.
• Pass the mixture through a sieve into a clean bowl
• whisk in the mustard then set aside.
• For the salad
• preheat the oven to 200C/400F/Gas 6.
• Whisk the egg whites until soft peaks then fold in the salt.
• Place a spoonful onto a baking tray then place the celeriac on top and cover with the rest of the salt.
• Place in the oven and bake for 45 minutes then leave to rest for five minutes.
• Crack the egg coating and remove the celeriac
• discarding the salt.
• Peel the celeriac and thinly slice then stamp out discs with a cutter and set aside.
• Place the crumbled goats’ cheese into a bowl with the double cream and whip until softened and combined.
• Season with a little salt and plenty of black pepper.
• Toast the brioche until coloured a light golden-brown.
• Mix the lettuce leaves with the firm goats’ cheese in a bowl.
• Whisk the vinegar
• olive oil and lemon juice together then dress the salad leaves lightly with the dressing.
• To serve
• place the discs of celeriac into the red currant dressing and toss to combine. Place a few discs on the centre of the plate.
• Top with the brioche toast and a quenelle of the cream and goats’ cheese mix.
• Finish with a little tower of salad and serve immediately.