• 1 part acid (50ml); (lemon/lime juice, verjuice; sherry/red or white wine or champagne vinegar) • 4 parts oil (200ml); (olive, mix of nut oil and peanut oil, to taste) • 1 tbsp Dijon mustard • 1 garlic clove crushed with sea salt (optional) • Salt and fresh pepper Whisk all together and Voila! Vary dressing to your whim... whisk in some Holy Goat fromage frais for a creamy dressing, or chopped seasonal herbs for green zest.

Use whatever you like from the market to make your salad. Things that are in season together have flavours that marry well.
Apples, hazelnuts, cherry tomatoes are good examples. Use local nuts and oils to ensure freshness. Sliced long beans and zucchini, added to some of the huge array of salad leaves from our region, can all be great salad components.
Chopped fresh herbs add zest. Salads can also be warm; add croutons, sauté chicken liver, bacon bits, warm chick peas, sliced sausage...
Use what you find at the market, taste as you go, don't be afraid, have fun and share with family & friends.
This is what Slow Food is about!

Chef: Mary Ellis
Regional Wine Match: Sample your way through the region’s best drops to find your own perfect match