Pickled Cherry and Blue Cheese Salad
Pickled Cherry and Blue Cheese Salad



  • 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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