Goat’s cheese, cherry & cucumber salad with mint and elderflower dressing

Name: Goat’s cheese, cherry & cucumber salad with mint and elderflower dressing
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 200 g Cherries; 1 cucumber; 95 g pack lamb’s lettuce (or baby spinach, watercress or a mixture of leaves); 4 sprig/s mint, leaves picked; 150 g pack No.1 Le Fleuret Goat’s Cheese, torn into rough pieces; 1 tbsp extra virgin olive oil (a fruity one, rather than bitter and grassy); ¼ lemon, juice

Diana Henry's salad is ‘double dressed’ – tossed with olive oil, a little seasoning and lemon juice before being drizzled with the elderflower dressing

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Serves4
CourseSide
Prepare10 mins
Cook-
Total time10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g Cherries
1 cucumber
95g pack lamb’s lettuce (or baby spinach, watercress or a mixture of leaves)
4 sprig/s mint, leaves picked
150g pack No.1 Le Fleuret Goat’s Cheese, torn into rough pieces
1 tbsp extra virgin olive oil (a fruity one, rather than bitter and grassy)
¼ lemon, juice

For the dressing

¾ tbsp white wine vinegar
2 tsp elderflower cordial
¼ tsp Dijon mustard
2 tbsp groundnut oil
18 mint leaves (about 3 sprigs)
Pinch caster sugar
2 tbsp single cream
Lemon juice, to taste (optional)

To make the dressing, put everything except the cream and lemon juice into a food processor or blender and whizz until smooth. Pour into a small bowl and add the cream, mixing it in well. Taste and adjust the seasoning – you might need a little lemon juice if the elderflower is too sweet. It’s a sweet-sour dressing, so taste until you get it right. Don’t make this dressing longer than an hour before you want to serve, or the colour and the flavour are less ‘bright’.
Tear the cherries in ½ with your fingers and remove the stones. Peel the cucumber. Halve it lengthways and scoop out the seeds with a teaspoon. Cut the flesh into slices, about 25mm thick.
Toss the leaves, cucumber, mint leaves and cheese with the extra virgin olive oil, lemon juice and seasoning in a broad shallow serving dish. Add the cherries – if you add them sooner their juice bleeds onto the cheese. Spoon or pour on the dressing, using only as much as you need. Serve immediately.

Typical values per serving when made using specific products in recipe