Picota cherries, chicory endives and gratin goat cheese salad
Photography by Costas Millas www.madebymrmillas.com
INGREDIENTS
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
1 Wash and pit the Picota cherries. Do it over a bowl so that you 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 degrees 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 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 enjoy!
