Pickled Cherry and Blue Cheese Salad

Combine the vinegar, sugar, bay leaves, 1 tsp of salt and 100ml of water in a saucepan and bring to a simmer. Tip the cherries into a sterilised 500g jar and pour in the hot vinegar mixture. Seal and leave to pickle for a week in a dark place.
When ready, mix 2 tbsp of the pickling liquor from the jar with the olive oil, jam, mustard and some seasoning in a bowl. Add to the rocket, fennel and chicory and toss to coat. Tip onto a serving plate and top with a few spoonfuls of pickled cherries and the sliced cheese, as well as a bit more dressing.

20 mins

4 serving

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