Cherry, goat's cheese and walnut salad

10 minutes ■ Serves 4 ■ EASY

walnut halves 100g
fennel bulb 1 large, finely shredded
watercress, rocket and spinach 150g bag
cherries 250g, pitted
balsamic vinegar 1 tbsp
extra-virgin olive oil
goat's cheese 200g, with rind, broken into chunks
sourdough sliced and toasted, to serve

■ Dry fry the nuts until toasty and golden. Put the fennel into a large bowl with the leaves and cherries. Whisk the balsamic, 2 tbsp oil and salt and pepper together, then dress the salad. Scatter with the cheese and nuts.
■ Serve with slices of toasted sourdough, drizzled with a little oil.

Cherry, goat's cheese and walnut salad