Jasmine, Cherry & Strawberry Salad
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 @Womersleyfoods 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.
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 evo oil
2 tbsp Womersley Cherry Balsamic Vinegar
Salt to taste
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.