1 tbsp. soft brown sugar
1 tbsp. balsamic vinegar
4 tbsp. olive oil
1 tbsp. Dijon mustard
1 tbsp. runny honey
1 tbsp white grape vinegar
1 bunch kale, leaves picked and sliced
100g soft goat’s cheese
Preheat the oven to 180C, gas mark 4. Put the cherries in a bowl, drizzle with the brown sugar, vinegar and 1 tbsp. olive oil and turn to coat. Tip out onto a baking tray and cook for 15-20 minutes, or until the berries have softened and started to release their juices. Put the mustard, honey and white grape vinegar in a large bowl and stir to combine. Season and gradually whisk in the olive oil. Tip in the kale and mix really well to ensure that each piece is well coated with dressing. Transfer to the fridge and leave for 1-2 hours to soften. Set a dry frying pan over a medium heat, add the almonds and cook for 1-2 minutes until golden and toasted. Remove from the heat. Tear the bresaola into pieces. To serve, arrange the kale leaves on a large plate or platter. Add the almonds and bresaola and crumble over the goats’ cheese.
Top the salad with the roasted cherries, spooning over any juices.
PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE