Serves: 2

Ingredients

• 200g Picota cherries

• 2 red chicory endives

• 2 slices of goat cheese roll

• 1 bunch of fresh basil

• 50g pine nuts

• 3 slices of baguette, thinly and diagonally sliced

• 1 garlic clove

• 4 tbsp Sherry vinegar

• 1tbsp honey

• Pinch of salt

• 10 tbsp extra virgin olive oil

Method

1. Wash and pit the Picota cherries. Do it over a bowl so that you can reserve any juices that are released.

2. Grate the garlic clove into the Picota juices bowl, add the salt, honey, Sherry vinegar and whisk vigorously while pouring the olive oil in a thin string so it emulsifies together.

3. Thinly slice the baguette diagonally, drizzle with a bit of olive oil and bake in a preheated oven at 180 Celsius for about 4-5 minutes until golden and crispy.

4. Separate the leaves of the chicory endives and place in a large bowl. Pick the basil leaves and add the pine nuts. Dress with most of the dressing and toss. Bring onto a plate.

5. Place a frying pan over a high heat and cook the slices of goat cheese for about 1 minute or until golden only on one side. Place the slices over the salad with the baguette slices and Picota cherries and enjoy!

Credit: Omar Allibhoy