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  • Isabella Akshay

Jasmine, Cherry & Strawberry Salad with Infused Balsamic Vinegar

It is believed that the first to fall in love with balsamic vinegar was the Emperor Henry III, who in 1046 had it sent to him from the fortress of Canossa because he had heard that it was made "perfectly" there. This was between the provinces of Modena and Reggio Emilia, where later between the 12th and 14th centuries the the recipe and production of a vinegar obtained from the cooking of wine must ("mosto" in Italian) was refined.


Several centuries have passed, and balsamic vinegar is today a beloved ingredient all over the world.


So naturally, when my good friends at Womersley Foods asked me to try their new range of infused balsamic vinegars, I was really excited.


Dark, syrupy, with a fruity aroma - I decided to try their Cherry Balsamic Vinegar first.


I love fruity salads and use cherries, strawberries, watermelon, peaches on many of my salads.


This salad is fantastic on its own for a light meal. Or you can add a grain for a more substantial dish.


If you swipe left, you'll find another version which I made with Pearl Barley for our lunch today - I made this by adding cooked Chinese pearl barley, crumbled feta, fresh fava beans to the recipe below:

Ingredients (for 2)

  • 200g pitted cherries

  • 200g strawberries, halved

  • 2 plums, sliced

  • A few jasmines

  • A handful of radishes, sliced

  • A handful of cherry tomatoes, halved

  • Chopped fresh mint

  • Chopped fresh tarragon

  • A couple of basil leaves, torn

  • Juice of half lemon

  • 1 tbsp extra virgin olive oil

  • 2 tbsp Cherry Balsamic Vinegar

  • Salt to taste


Method


Whisk oil and balsamic vinegar in a small bowl to make an emulsion. Set aside.


Arrange the cherries, strawberries, radishes, tomatoes on a plate or salad bowl and drizzle with lemon juice. Season with salt and top with the jasmines and chopped fresh herbs. Add the balsamic and oil emulsion and mix well. Serve immediately.



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