Preparation

Divide the beetroot among four serving plates.
In a bowl, combine the mustard and vinegar. Season with salt and pepper. Stir in the walnut oil.
Cut the witlof and apple into small sticks and place in a bowl. Add half of the dressing and the walnut pieces. Spoon a little of the dressed salad onto each prepared plate.
Arrange the cheese around the salad. Garnish each plate with three quail egg halves. Spoon a little extra dressing over the cheese.
Scatter with chives and decorate with edible flowers. Serve.

Ingredients

  • 4 small beetroot, cooked, finely sliced
  • 1 tsp Dijon mustard
  • 1 tbsp raspberry vinegar or red wine vinegar
  • salt and freshly ground pepper
  • 60 ml (¼ cup) walnut oil
  • 1 small witlof
  • 1 Granny Smith apple
  • 2 tbsp walnut pieces
  • 80 g comté cheese, approximately, cut into 12 thin slices or 1 big wedge, if preferred
  • 80 g morbier cheese, approximately, cut into 12 thin slices or 1 big wedge, if preferred
  • 6 hard-boiled quail eggs, peeled and halved (optional)
  • 2 tbsp finely cut chives
  • 12 small edible flowers