Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pickled cherry, gorgonzola and rocket salad
- Preparation and cooking time
- Total time
- + pickling
- Easy
- Serves 4
Ingredients
- 150ml rice vinegar
- 40g caster sugar
- 2 fresh bay leaves
- 200g cherries, pitted
- 4 tbsp extra-virgin olive oil
- 2 tsp cherry jam
- 2 tsp wholegrain mustard
- 100g rocket
- 1 red radicchio or chicory, torn
- ½ a small bulb fennel, finely sliced
- 100g gorgonzola, cut into wedges
Method
- 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.
- 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.
