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Black forest salad with pickled cherries

Name: Black forest salad with pickled cherries
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 2 tbs lemon juice; 1 tsp Dijon mustard; 1 tsp honey; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup (60ml) walnut oil (see note); 200g baby mixed salad leaves; 12 thin slices Black Forest ham (from delis and specialty grocers), torn; 400g fresh cherries, pitted; 1/2 cup (125ml) red wine vinegar; 1 tbs brown sugar; 6-8 whole black peppercorns; 1 fresh bay leaf (see note); 3-4 thyme sprigs

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15m

05m

Black forest salad with pickled cherries

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Give the traditional elements of Christmas a modern twist with this elegant ham salad.

2 tbs lemon juice
1 tsp Dijon mustard
1 tsp honey
1/4 cup (60ml) extra virgin olive oil
1/4 cup (60ml) walnut oil (see note)
200g baby mixed salad leaves
12 thin slices Black Forest ham (from delis and specialty grocers), torn

Pickled cherries

400g fresh cherries, pitted
1/2 cup (125ml) red wine vinegar
1 tbs brown sugar
6-8 whole black peppercorns
1 fresh bay leaf (see note)
3-4 thyme sprigs

Method

1.

For the pickled cherries, wash cherries, then pat dry and place in a sterilised jar. Combine remaining ingredients in a saucepan with 1 teaspoon sea salt flakes and place over low heat, stirring to dissolve sugar. Increase heat to medium and simmer for 3-4 minutes until slightly reduced, then pour over cherries. Cool, then cover with a lid and keep in fridge for 2-3 days to allow the flavours to develop.
2.

When ready to serve, whisk lemon juice, mustard, honey and oils together in a bowl and season. Place salad leaves, ham and pickled cherries on a platter, pour over dressing and toss to combine, to serve.

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