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    Thursday, December 31, 2015

    Black forest salad with pickled cherries Recipe

    Black forest salad with pickled cherries Recipe

        2 tablespoons lemon juice
        1 teaspoon Dijon mustard
        1 teaspoon honey
        1/4 cup (60ml) olive oil
        1/4 cup (60ml) walnut oil (see note)
        200g baby mixed salad leaves
        12 thin slices Black Forest ham, torn (see note)

    Pickled cherries

        400g fresh cherries, pitted
        1/2 cup (125ml) red wine vinegar
        1 tablespoon brown sugar
        6-8 whole black peppercorns
        1 fresh bay leaf (see note)
        3-4 thyme sprigs
    Black forest salad with pickled cherries Recipe
        Step 1

        For the pickled cherries, wash cherries, then pat dry and place in a sterilised jar. Combine remaining ingredients in a saucepan with 1 teaspoon sea salt flakes and place over low heat, stirring to dissolve sugar. Increase heat to medium and simmer for 3-4 minutes until slightly reduced, then pour over cherries. Cool, then cover with a lid and keep in fridge for 2-3 days to allow the flavours to develop.
        Step 2

        When ready to serve, whisk lemon juice, mustard, honey and oils together in a bowl and season. Place salad leaves, ham and pickled cherries on a platter, pour over dressing and toss to combine, to serve.

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    Item Reviewed: Black forest salad with pickled cherries Recipe Rating: 5 Reviewed By: Mrs. Chef
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