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 - Macknade Fine Foods
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Goat’s Cheese & Cherry Salad

We love cherry season, so were thrilled to find this tasty recipe from Diana Henry making the most of this seasonal fruit.

60 minutes (including 30 minute's maceration) to prepare
Serves 6
Print Recipe


  • 400g cherries
  • 1 tbsp brandy or grappa
  • 2 tbsp white balsamic vinegar
  • 7 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 40g blanched almonds
  • Finely grated zest of 1 lemon
  • 1 garlic clove (very finely chopped)
  • 12 basil leaves
  • 150g goat's cheese (crumbled)
  • 125g lamb's lettuce or baby spinach
  • Salt & pepper


  1. Pit the cherries so that they can macerate
  2. Put the cherries into a bowl with the brandy, 2 tsp of the balsamic vinegar, 4tbsp of the olive oil and the lemon juice. Stir & leave for 30 minutes to two hours.
  3. To make the gremolata, toast the almonds in a dry frying pan until they are golden. Tip onto a chopping board & leave to cool.
  4. Add the lemon zest, garlic and basil to the almonds & chop finely with a sharp knife.
  5. For the salad, toss the goat's cheese with the leaves, 1 tbsp of the balsamic vinegar & 3 tbsp of the olive oil. Season to taste.
  6. Arrange on plates and scatter the cherries over with their macerating juices.
  7. Add the gremolata and serve immediately.
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