Ingredients:

• 4 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt
• Pepper
• Sugar
• 8 fresh cherries, pitted and quartered
• 300g rocket
• 50g pine nuts
• 300g fresh goats cheese in a log
• 3 tablespoon cornflakes
• 2 teaspoons oil
• 3 green onions, finely sliced

Method:

1. In a bowl, whisk together the olive oil, vinegar and mustard to make a dressing.
2. Season with salt, pepper and sugar and stir trough the cherries, set aside.
3. Rinse rocket and spin dry.
4. Heat a small frying pan and dry roast pine nuts until golden brown.
5. Cut cheese into about 2cm wide discs.
6. Place cornflakes in a sealed lunch bag and crush with your fingers.
7. Place cornflakes on a plate and press cheese with both sides into cornflakes.
8. Heat oil in a non stick frying pan and brown the cheese on both sides.
9. Place cheese on paper towel, then arrange with the salad on a plate.
10. Scatter over the onions, pine nuts and dressing and serve immediately.

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