Black forest salad with pickled cherries Recipe

 
Black forest salad with pickled cherries Recipe
    Ingredients

    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
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Black forest salad with pickled cherries Recipe
    Method
    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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12/31/2015 10:40:00 AM