Baked perail with green salad and corn dressing

Ingredients

• 4 Perail cheeses
• 120 g corn dressing
• 2 tablespoons corn kernels
• 240 g assorted salad leaves
• 80 sweet corn
• 80 g sweet corn
• 80 g sunflower oil
• 20 g apple cider vinegar

Preparation

Place the cheese in a preheated oven at 190ºC on waxed paper for about 6-8 minutes. Blend the ingredients for the dressing. Crush the corn kernels. Mix the assorted salad leaves, dressing and sweet corn. Serve the salad on a plate and, with great care and using a flat spatula, place the hot cheese on top. Serve immediately.

Notes

You can let the cheese rest for a couple of minutes before serving to make it easier to handle.