Ingredients
Lemon dressing
Method
1.Make lemon dressing: Whisk ingredients in a small bowl until combined; season to taste.
2.Place mesclun, chives, cherries, half the nuts and half the feta in a large bowl with dressing; toss gently to combine.
3.Serve salad sprinkled with remaining nuts and feta.
When cherries are not in season, use quartered canned baby beetroot instead.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.