Ingredients
50g/2oz rocket leaves
225g/8oz strawberries
150g/5oz Cheshire cheese
40g/1½oz chopped toasted hazelnuts
For the dressing
2 tbsp sunflower oil
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
½ tsp sugar
salt and freshly ground black pepper

Method
1. Divide the rocket leaves between four plates.
2. Hull and slice the strawberries and scatter on top of the leaves.
3. Break the Cheshire cheese into small pieces and divide between the portions.
4. Whisk the dressing ingredients together, drizzle over the salad then scatter the chopped nuts on the top.
5. Serve.

If rocket is unavailable this salad will taste delicious with watercress or a small bag of mixed baby leaves.