From time to time, I have the chance to work from home - which makes me giddy like a small child at Christmas for two reasons:

1. It’s another 30 or 40 minutes wrapped in the cocoon of my duvet. Bliss.

2. I can make lunch at home and eat something that I wouldn’t normally even think about bringing into the office.

Cherry and goat’s cheese salad from The Sunday Times (Style section), Lucas Hollweg

Serves 4 but it’s pretty easy to cut down to one

You’ll need:

2 teaspoons sherry vinegar
2 tablespoons olive oil
Salt and pepper
2 big handfuls of baby spinach
4 handfuls of cherries, pitted
200g soft white goat’s cheese (the stuff that comes in plastic tubs, not the rinded logs)
2 handfuls of whole or flaked blanched almonds toasted in a dry frying pan until tinged gold

1. Whisk together the vinegar and oil, and season well.

2. Toss in a salad bowl with the leaves and cherries. Add the goat’s cheese and gently fold in, then scatter with the almonds. Serve.

Cook’s notes

Oops – I misread the recipe and used two tablespoons of sherry vinegar. Happily, this turned out to be a good thing as I hate oily dressing anyway.

I only had the oozy, gooey type of goat’s cheese in the fridge and the recipe was none the worse for it.

Lucas also has a rather tempting-looking cherry frangipane tart in the same article. I think I’ve got enough cherries left over…

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