A beautiful salad with a cherry twist.
Recipe courtesy of Australian Cherries
2 tbsp balsamic vinegar, white
1 tsp mustard, Dijon
sea salt to taste
peppercorns to taste
sugar to taste
8 cherries fresh, pitted & quartered
300 grams rocket
50 grams pine nut
300 grams goat's cheese, in a log
3 tbsp cornflakes
3 green onions finely diced
Recipe courtesy of Australian cherries.
In a bowl, whisk together the olive oil, vinegar and mustard to make a dressing. Season with salt, pepper and sugar and stir trough the cherries, set aside. Rinse rocket and spin dry.
Cut cheese into about 2cm wide discs. Place cornflakes in a sealed lunch bag and crush with your fingers. Place cornflakes on a plate and press cheese with both sides into cornflakes. Heat oil in a non stick frying pan and brown the cheese on both sides. Place cheese on paper towel, then arrange with the salad on a plate. Scatter over the onions, pine nuts and dressing and serve immediately.
Makes 4 servings
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