This vegan salad makes a colourful addition to any picnic or BBQ spread with delicious fresh cherries.
In a large bowl or on a serving platter arrange the finely chopped kale. Top with the cherries, almonds and dollops of ricotta.
In a small bowl, combine the cherry vinaigrette ingredients and drizzle over the top of the salad. Season to taste with kosher salt and garnish with edible flower blossoms, if desired.
1 head curly kale, stemmed removed, cut into small pieces
140g fresh cherries
40g toasted almonds
60g almond ricotta
34g cherries, diced
2 tbsps minced shallots
1 tbsp agave
3 tbsps red wine vinegar
3 tbsps olive oil
Sunny Side Up,
20 St Thomas Street,
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