Try this pickled cherry, gorgonzola and rocket salad, then check out our watermelon and halloumi salad, potato salad, tomato and burrata salad and more fresh summer salad recipes.
Ingredients
- rice vinegar 150ml
- caster sugar 40g
- fresh bay leaves 2
- cherries 200g, pitted
- extra-virgin olive oil 4 tbsp
- cherry jam 2 tsp
- wholegrain mustard 2 tsp
- rocket 100g
- red radicchio or chicory 1, torn
- fennel ½ a small bulb, finely sliced
- gorgonzola 100g, cut into wedges
Method
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Step 1
Put the vinegar in a pan with 100ml of water, the sugar, bay leaves and 1 tsp salt. Bring to a simmer. Tip the cherries into a recently sterilised 500g jar. While the jar is still hot, pour in the hot vinegar mixture. Seal and leave to pickle in a cool, dark place for a week before opening. The cherries will keep in the fridge for two months once opened.
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Step 2
To make the dressing, put 2 tbsp of the pickling vinegar from the jar into a medium bowl and whisk in the olive oil, jam, mustard and some salt and pepper until emulsified. Taste and add a dash more vinegar, mustard or olive oil to taste. Add the rocket, radicchio and fennel, and toss to coat in the dressing. Tip onto a large serving platter or plates, and top with a few spoonfuls of the drained pickled cherries, the gorgonzola and a drizzle of the remaining dressing.
Check out more easy cherry recipes
Nutritional Information
- Kcals 251
- Fat 18.5g
- Saturates 6.4g
- Carbs 12.5g
- Sugars 9.2g
- Fibre 2.5g
- Protein 7.3g
- Salt 0.8g