Heritage Tomato Salad with Yorkshire Wensleydale Pesto and Mousse

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

Ingredients

• For the salad: 4 - 6 heritage tomatoes
• For the salad: 50g walnuts
• For the salad: 2 tablespoons of Yorkshire Honey
• For the salad: 100g Yorkshire Butter
• For the salad: Fresh salad leaves
• For the salad: A handful of capers
• For the salad: 50g Yorkshire Wensleydale
• For the Wensleydale Mousse: 500ml double cream
• For the Wensleydale Mousse: 1 tablespoon of crème fraîche
• For the Wensleydale Mousse: 100g Yorkshire Wensleydale
• For the Wensleydale Pesto: 100g pine nuts
• For the Wensleydale Pesto: 100g Yorkshire Wensleydale
• For the Wensleydale Pesto: 1 bunch of fresh basil
• For the Wensleydale Pesto: ½ garlic clove
• For the Wensleydale Pesto: Olive oil
• For the Wensleydale Pesto: Yorkshire Rapeseed Oil
• For the Wensleydale Pesto: Juice of half a lemon
• For the Wensleydale Pesto: Sea salt

Method

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