A good salad is all about balance – crunchy, creamy, tangy and a little sweetness. This recipe hits all of those notes
or me, a good salad is all about balance. There needs to be something crunchy, something creamy, something tangy and something with a little sweetness. This recipe hits all of those notes. If you can, use a mixture of seeds, each of which will bring its own thing to the party. If you want to make it heartier, add some crunchy, roughly broken up croutons to the mix.Put the blackberries in a small bowl and toss with the vinegar.
In a large salad bowl, whisk the mustard, honey and olive oil, add very generous pinches of sea salt and freshly ground black pepper, and mix until smooth and combined. When you’re ready to serve, gently turn the sliced fennel in the mustardy dressing, then add the rocket and chopped tarragon. Toss with the pickled blackberries and toasted seeds, then transfer to a wide, shallow plate. Crumble the cheese all over the top and serve.
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