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.
Method
- Toss all the ingredients together into a bowl - add more or less depending on the number you wish to serve
- 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
- Once its all in a bowl give it a good mix up and serve.
