Lucas Hollweg
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Serves 4
2 tsp sherry vinegar
2 tbsp olive oil
Salt and pepper
2 big handfuls of baby spinach
2 big handfuls of rocket
4 handfuls of cherries, pitted
200g soft white goat’s cheese (the stuff that comes in plastic tubs, not the rinded logs)
2 handfuls of whole or flaked blanched almonds, toasted in a dry frying pan until tinged gold
Whisk together the vinegar and oil, and season well. Toss in a salad bowl with the leaves and cherries. Add the goat’s cheese and gently fold in, then scatter with the almonds — whole or flaked, depending on how crunchy you want it.
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