Goat’s cheese, cherry & cucumber salad with mint and elderflower dressing
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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Ingredients
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)
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,117kJ/ 270kcals
Fat
22g
Saturated Fat
8.2g
Carbohydrates
8.5g
Sugars
8g
Fibre
1.4g
Protein
7.3g
Salt
0.6g
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