Goat's Cheese & Cherry Salad

60 minutes
Serves 6


Pit the cherries so that they can macerate

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.

To make the gremolata, toast the almonds in a dry frying pan until they are golden. Tip onto a chopping board & leave to cool.

Add the lemon zest, garlic and basil to the almonds & chop finely with a sharp knife.

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.

Add the gremolata and serve immediately.


Available in store

  • 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
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