In a bowl, whisk together the olive oil, vinegar and mustard to make a dressing. Season with salt, pepper and sugar and stir trough the cherries, set aside. Rinse rocket and spin dry.
Heat a small frying pan and dry roast pine nuts until golden brown.
Cut cheese into about 2cm wide discs. Place cornflakes in a sealed lunch bag and crush with your fingers. Place cornflakes on a plate and press cheese with both sides into cornflakes. Heat oil in a non stick frying pan and brown the cheese on both sides. Place cheese on paper towel, then arrange with the salad on a plate. Scatter over the onions, pine nuts and dressing and serve immediately.