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Ingredients
Method
- 150ml rice vinegar
- 40g sugar
- 2 bay leaves
- 200g pitted cherries
- 4 tbsp olive oil
- 2 tsp cherry jam
- 2 tsp wholegrain mustard
- 1 chicory or red radicchio, torn
- ½ fennel bulb, thinly sliced
- 100g gorgonzola or similar, thickly sliced
- 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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