Recipe : Ox Tongue with Balsamic and Rocket leaves (Serves 2 persons)

• 1 pack of Golden Pig Ox Tongue (Ready to eat)

For the drizzle:
• 125g balsamic vinegar

For the salad:
• 2 guavas or peaches, sliced
• 100g wild rocket and salad leaves
• 1 pack of Golden Pig Ox Tongue slices, roughly chopped
• Sea salt
• Freshly ground black pepper
• 30g Gruyère cheese, shaved with a potato peeler

For vinaigrette:
• 20ml white wine vinegar
• 20g wholegrain mustard
• 60ml ground nut oil or extra virgin olive oil
• ½ tsp ground cloves
• Salt

For the vinaigrette, combine the vinegar and mustard in a bowl and whisk together. Slowly add in the oil while still whisking. Add the ground cloves and season with salt.

For the drizzle, pour the balsamic vinegar into a small saucepan and bring to the boil over medium heat. Let the liquid reduce to a syrup consistency and remove from the heat. This should take about 10 minutes. Allow to cool.

Slice guava/ peaches into thin wedges. Toss the rocket and salad leaves in the vinaigrette and season with salt and pepper. Add the guava/peach slices, the thinly sliced ox tongue and the Gruyère shavings and mix together gently. Place a generous pile in the centre of each plate and, using a spoon, drizzle the balsamic over the top of the salad.