A tasty starter, served with a rocket salad.


  • 200 g ardsallagh cheese
  • 2 large beetroots
  • 1 apple
  • 200 g rocket
  • 10 ml cider vinegar
  • 30 ml oil
  • 1 tblsp boyne valley honey


  • For the Compote:
  • Grate 2 large beetroots and 1 large apple. Place in pan with 4 tbsp of cider vinegar, 1 tbsp of Boyne Valley Honey, lid on and cook until tender, adjust sugar at the end if required.
  • Cut the cheese into 4 even slices.
  • To Assemble:
  • Dress rocket leaves with a splash of cider and repressed oil. Place a spoon of compote on warm plates, place cheese on top and put under grill until cheese melts and then add the dressed rocket salad.