Ingredients
This Picota cherry salad brings together sweet cherries, crisp chicory endives, creamy goat cheese, fresh basil, crunchy pine nuts, and golden baguette slices. The sherry vinegar and honey dressing is made with the natural juices released from the cherries, giving the salad a bright, balanced flavor. It is a simple seasonal recipe that works well as a starter, a light lunch, or a fresh side dish.
- 200g Picota cherries
- 2 chicory endives
- 2 slices of goat cheese roll
- 1 bunch of fresh basil
- 50g pine nuts
- 1/4 baguette
- 1 garlic clove
- 4 tbsp Sherry vinegar
- 1 tbsp honey
- Pinch of salt
- 10 tbsp extra virgin olive oil
Preparation
Prepare all the ingredients before you begin assembling the salad. This helps keep the chicory leaves crisp, the baguette warm and crunchy, and the goat cheese perfectly golden. The key to this recipe is using the juices from the Picota cherries in the dressing, so make sure to catch every drop while preparing the fruit.
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Wash the Picota cherries thoroughly under cold water, then pit them carefully. Do this over a bowl rather than on a board, so any juices released by the cherries are collected. These juices will form the base of the dressing and will add natural sweetness and color to the salad. Once pitted, set the cherries aside while keeping the juice in the bowl.
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Grate the garlic clove directly into the bowl with the Picota cherry juices. Add the pinch of salt, honey, and Sherry vinegar. Whisk the mixture well until the honey begins to dissolve. Slowly pour in the extra virgin olive oil in a thin, steady stream while whisking continuously. This will help the dressing emulsify, creating a smooth vinaigrette with a balanced sweet, sharp, and savory flavor.
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Thinly slice the baguette on a diagonal to create crisp, elegant pieces for serving. Place the slices on a baking tray and drizzle them lightly with a little olive oil. Bake in a preheated oven at 180 degrees Celsius for about 4 to 5 minutes, or until the bread is golden, crisp, and lightly toasted. Keep an eye on the baguette, as thin slices can brown quickly.
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Separate the leaves of the chicory endives and place them in a large mixing bowl. Pick the fresh basil leaves from the stems and add them to the bowl along with the pine nuts and prepared Picota cherries. Pour over most of the dressing, reserving a little for finishing if desired. Toss the salad gently so the chicory leaves stay intact and the ingredients are evenly coated. Transfer the dressed salad to a serving plate or shallow bowl.
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Place a frying pan over high heat. When the pan is hot, add the slices of goat cheese and cook for about 1 minute, or until golden on one side only. Handle the cheese carefully so it keeps its shape. Place the warm goat cheese slices over the salad, then add the crisp baguette slices around the plate. Finish with the remaining dressing if needed and serve immediately while the contrast between the fresh salad, warm cheese, and crunchy bread is at its best.
This Picota cherry salad with goat cheese is best enjoyed straight after assembling, while the chicory is still crisp and the toasted baguette has its crunch. The combination of sweet cherries, creamy cheese, aromatic basil, and tangy Sherry vinegar makes it a fresh and satisfying dish with simple ingredients and a clean presentation.