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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