Cherry, Beetroot, and Goat Cheese Salad

• 1 package (125g) mixed salad leaves (rocket, baby spinach, red lollo)
• 1 cup fresh cherries, pitted, halved
• 1 large boiled beetroot, diced
• 200g crumbled goat cheese
• ½ cup hazelnuts
• 4-5 fresh basil or mint leaves

For the Dressing

• 4 tablespoons olive oil
• 2 tablespoons rose syrup
• 1 tablespoon mustard
• 1 tablespoon honey
• ½ teaspoon salt, a pinch of black pepper

1. Toast the hazelnuts. Place them in a preheated oven at 180°C for 10 minutes. Remove them, peel, and roughly chop.
2. Place all salad ingredients in a large bowl. In a small jar or bowl, whisk the dressing ingredients until well combined.
3. Pour the dressing over the salad, toss gently, and serve immediately.