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Serves: 10 Ingredients: - 60mL balsamic vinegar
- 60mL olive oil
- 20mL honey
- 1 clove garlic, crushed
- freshly ground black pepper, to taste
- 250g mesclun (salad mix)
- 100g raisins
- 300g bacon rashers, cut into fine strips, fried until crisp
- 1.5kg kangaroo fillet, trimmed
- 500g King Island Dairy Stormy Washed Rind cheese, thinly sliced
- 100g toasted pinenuts
Method: - 1. Whisk together vinegar, oil, honey, garlic and pepper to form a dressing.
- 2. Combine mesclun, raisins and bacon. for each serving
- 3. Char-grill 150g kangaroo fillet until well sealed and done to your liking. Rest five minutes before slicing diagonally.
- 4. Toss dressing through a portion of mesclun salad (approximately 1-1 1/2 cups) and arrange on serving plate.
- 5. Stack slices of kangaroo on top of salad and top with two slices King Island Dairy Stormy Washed Rind cheese and a sprinkling of pinenuts.
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