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Heritage Tomato Salad with Yorkshire Wensleydale Pesto and Mousse

By / August 11th, 2023 / There are currently 0 comments

A fresh and delicious heritage tomato salad with Yorkshire Wensleydale mousse, Yorkshire Wensleydale pesto, honey, walnuts and capers.

Preparation Time: 30min
Cooking Time: 20min
Serves 2

For the salad

  • 4 – 6 heritage tomatoes
  • 50g walnuts
  • 2tbsp Yorkshire Honey
  • 100g Yorkshire Butter
  • Fresh salad leaves
  • A handful of capers
  • 50g Yorkshire Wensleydale

For the Wensleydale mousse

  • 500ml double cream
  • 1tbsp crème fraîche
  • 100g Yorkshire Wensleydale

For the Wensleydale pesto

  • 100g pine nuts
  • 100g Yorkshire Wensleydale
  • 1 bunch of fresh basil
  • ½ garlic clove
  • Yorkshire Rapeseed Oil
  • Olive oil
  • Juice of half a lemon
  • Sea salt

Method

  1. Gently heat the honey and butter in a pan until combined. Add the walnuts and cook for 5min until coated and slightly soft.
  2. Remove the nuts with a slotted spoon, place on a lined tray and season well.
  3. Roast the nuts in the oven at 180°C for 10min or until golden brown. Set a timer and check regularly to ensure they don’t burn, then remove from the oven and cool.
  4. Cut the heritage tomatoes at interesting angles, macerate in Yorkshire Rapeseed oil, then arrange over crushed walnuts to hold them in place on the plate.
  5. Blend the double cream and 100g Yorkshire Wensleydale until smooth. Transfer to a bowl, fold in the crème fraîche and whip until soft peaks are formed.
  6. Gently heat the pine nuts in a pan and toast until coloured.
  7. Place the basil and half of the parsley in a blender and pulse until roughly chopped. Add the toasted pine nuts and garlic and pulse until combined.
  8. Crumble in Yorkshire Wensleydale and continue to blend until a paste is formed.
  9. Emulsify the paste by alternating splashes of olive oil and Yorkshire Rapeseed oil. Keep blending until vivid green. Season to taste with sea salt and lemon juice.
  10. Shallow fry the capers in a pan over a gentle heat until they darken and open.
  11. Garnish the tomatoes with pesto, mousse, capers, walnuts, salad leaves and parsley. Finally, crumble the Yorkshire Wensleydale over the top and serve.

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