Smoked venison, Wensleydale cheese and raspberry salad

This is a really unusual little salad recipe that is again courtesy of Jamie Clinton, Chef, Shears Yard, Leeds. It is perfect as a starter or for those balmy summer evenings and the cheese and raspberries work so well with the smoked venison.
  1. Toss all the ingredients together into a bowl - add more or less depending on the number you wish to serve
  2. Don't worry if some of the raspberries are crushed a little as this will work with the oil dressing - if they are all whole then squash some of them up a little
  3. Once its all in a bowl give it a good mix up and serve.
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Serving tips

Great with a summer BBQ or bulk up with some croutons and roasted squash for a healthy main meal.

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