Warm Goat Cheese and Cherry Salad

Ingredients (serves 4 as a main course 6-8 as a starter)

1 bag of mesclun mix

¼ bag of arugula (rocket)

¼ cup of small mint leaves (chop big ones)

2 logs of goat cheese

1 cup of pitted cherries

¼ cup slivered almonds (or walnuts)

2tbsp walnut oil or olive oil if that’s what you’ve got

1 scant tbsp aged balsamic vinegar

½ a shallot

Salt and pepper

• Slice the cheese into 2cm thick rounds (if you use wire or fishing line your task will be less sticky)
• Brush with olive oil and bake (on parchment or foil for ease of washing up) on a tray in the oven at 350 for 10 minutes.
• Tip the slivered almonds onto the tray to toast for the last minute.
• Now for the dressing; mix the olive oil, the balsamic vinegar and either finely dice the shallot, or grate on a coarse grater. Season well and shake or whisk to mix.
• Mix the mesclun, the arugula and the mint, and arrange on a plate, top with the cherries, almonds and goat cheese disks and drizzle the dressing over.

Variations

• Coat the cheese in egg wash and panko bread crumbs before frying in a non-stick pan with splash of olive oil.
• Or spread the cheese on thin slices of French bread, season well, then bake in the oven at 350 for 10 -15 minutes (depending on the thickness of the bread)
• Or buy an aged goat cheese that’s harder, and crumble onto the salad
• Or use a blue cheese
• Or a smoked mozzarella

This recipe first appeared with a discussion on my own soft spot for cherries and a cherry bonanza in New York.