Our uniquely made Gin made with our Whey is on special offer!
Feta cheese has become very popular in the UK, and we want to redress the imbalance and point out that the King of British Cheese, namely Stilton, is ‘Better than Feta’! White Stilton, our unique variant, Peakland White, has all of the texture characteristics of Greek Feta, and we think it tastes much better.  This super-easy-to-make recipe uses our cheese as the main ingredient with the excellent pairings of bacon and walnuts, or if you can find them, English Kentish Cobnuts are the preferred option. The dressing for this tasty salad is local Derbyshire Dales honey. Honey pairs really well with cheese, so this perfect cheesy combination completes this dish.

For the salad for four people as a starter or two as the main course:

• 1 bag of mixed salad leaves, we recommend sweet and sharp leaves, romaine and rocket
• 200g Wedge of Hartington White Stilton or Peakland White Cheese, cubed or broken into small pieces
• 100g diced Bacon lardons or chopped rashers
• 100g of Walnuts or if you can find them English Cobnuts

For the Honey Vinaigrette dressing:

• 60ml Apple cider Vinegar or Hartington Whey Gin (yes this works!)
• Finely minced shallot and chopped fresh basil leaves
• 2 tablespoons honey, we used Derbyshire Dales Honey, add more or less to suit your taste
• Salt and ground black pepper to taste
• 150ml British Virgin Rape Seed oil or light olive oil

The Method

• Whisk together the finely minced shallot, chopped basil leaves, Vodka, apple cider vinegar, and honey.
• Put your Rape Seed oil in a measuring cup just so that it’s easier to drizzle it into the prepared salad slowly.
• To avoid any splitting of the vinaigrette, gradually drizzle the oil into the Vodka mixture while whisking constantly until your dressing thickens.
• Season with salt and black pepper. Taste before serving, just in case the dressing needs more seasoning or another splash of vinegar or Gin.

The Salad Preparation:

• Heat a tablespoon of oil in a heavy-based pan and fry the bacon until crispy. At the end of the frying process, add the broken or halved walnuts into the pan and turn off the heat. Stir them in for a couple of minutes to become coated with the bacon oil and flavour.  Allow the mixture to cool for 5 minutes in the pan.
• Prepare the salad leaves in a large bowl. Add the vinaigrette and toss until all of the leaves are coated.
• Portion the salad into two main or four starter course-sized plates or bowls.
• Scatter the bacon and walnuts into each bowl on top of the salad before dividing and adding the White Stilton Cheese.