Cherries, beetroot and watercress salad with Clevedon buffalo feta
Cherries add a burst of fresh sweetness to a classic beetroot and nut pairing. Similarly-coloured, we like the surprise foolery element here – are you eating cherry or beet?
For the dressing combine the red wine vinegar, Dijon mustard and extra virgin olive oil. Season with salt and pepper to taste. Set aside.
Pit the cherries to remove the stones and cut in half and set aside. Toss the watercress and beets with the dressing. Put onto a platter, scatter over the cherries and the hazelnuts and crumble over the feta.
2 tsp red wine vinegar
1 tsp Dijon mustard
3 Tbsp extra virgin olive oil
200g fresh cherries
250g Leaderbrand baby beets, sliced
50g watercress or rocket
½ cup Hazelz roasted hazelnuts, roughly chopped
75g Clevedon buffalo feta