Hugo Arnolds Baby Spinach, St Tola and Pea salad

Description

A delicious and refreshingly simple summer recipe for St Tola created by Hugo Arnold at Food and Wine Magazine

Notes

Serve with a bone dry rose or rosado wine such as a Tavel wine from the Rhone valley.

Hugo Arnolds Baby Spinach, St Tola and Pea salad

Ingredients

2 bunches

fresh peas

4 bunches

baby spinach leaves (washed)

4 bunches

mixed lettuce leaves (washed)

4 tablespoons

Olive Oil

1 teaspoon

while wine vinegar

1 tablespoon

chervril (chopped )

1 tablespoon

basil (chopped )

1 tablespoon

tarragon (chopped )

4 slices

St Tola Log (crumbled )

Salt and Pepper

Instructions

1. Blanch the peas for 3 mins in boiling unsalted water, drain and refresh under cold water.

2. Combine the peas with the spinach and lettuce and season with salt and pepper. Toss well.

3. Add the olive oil and white wine vinegar and toss again along wih the herbs.

4. Warm the cheese under a hot grill for a few minutes and then crumble the cheese over the top of the salad and serve.

Full of Taste & Flavour

St Tola Cheese has a unique taste and distinctive flavour that owes much to the clean fresh environment in which it is produced. Our flavours are suggestive of the sea with undertones of peat, flowers and honey.

St Tola cheese is available year round with seasonal flavours such as honey and chives soft cheese.

We are happy to mature a particular cheese customers' individual requirements.

Storing St. Tola

All of our cheeses are best stored between 4-7 degrees Celsius (38-45F). To enjoy them at their fullest, always bring to room temperature before serving as this brings out the full flavours of the cheese.

Once opened up the Original and Divine should be eaten within 3 days. The log and the crottin will last longer as they will mature on and improve with age!

Our cheeses behave like living organisms and as they mature they become more distinctive in flavour. They will continue to mature in your premises if stored properly. Please store in cheese paper or greaseproof paper - not cling film!

We do not create a synthetic rind to put on our soft St. Tola range (logs, crottin and slices). Instead we develop a natural geotritum mould rind and this grows as the cheese matures. It works to protect the cheese and enhance the flavour. As in all good artisanal cheeses, other natural moulds, usually green or blue, may also develop, but these cause no harm. The rind is just removed before the cheese is consumed or used for cooking.