The month before Christmas is cherry season here in Hawkes Bay. Usually quite short, this year there seem to be lots of cherries about and with temperatures reaching 30 degrees centigrade lately it is definitely salad weather.
This simple salad is a combination of sweet cherries, dry cheese and soft bitter leaves such as mizuna, rocket, watercress and radicchio. I of course used a bag of salad leaves from the market as we have eaten most of our radicchio.
Great just with some bread as in the picture it would also go with roast duck or even a spicy chicken stir fry. The cherries are just halved to remove the stones and the cheese chopped up into chunks.
The dressing is a honey mustard dressing made with 5 tablespoons of olive oil to two of white wine vinegar. Pop these into a screw topped jar and add a teaspoon of honey and one of a wholegrain mustard. Grind in some salt and black pepper, pop the lid on and shake well to mix. Pour on just as you serve it.
The bread by the way was made by Nicola and has pumpkin seeds and dried cranberries in it.
Tofu Tuesday: Gong Hei Fat Choy
5 hours ago