8 oz Ardrahan Cheese
4 Large tablespoons of mixed salad leaves
(young spinach or lambs lettuce)
2 Large sweet red peppers
4 Tablespoons vinaigrette dressing
Garlic croutons to garnish
Put peppers in a roasting tin and bake in a very hot oven(450° F/230° C/Gas mark 8) for 15 minutes until the skin has blistered and blackened.
Cool and peel away skin, remove seeds and stalk ends.
Cut into slices. Wash and dry the lettuce leaves.
Tear into bite sized pieces. Put in a dish with the peppers.
Cut the cheese into wafer thin slices and add to the dish.
Add the hot garlic croutons and toss in the dressing .
Serve at once.