Garden Greens
with Triple Cherry
Vinaigrette
SERVES
4
PREP TIME
10 min
COOK TIME 10 min
2 cups fresh or frozen red cherries,
pitted and thawed if frozen
¼ cup sugar
½ cup balsamic vinegar
2 medium shallots, roughly chopped
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
½ cup olive oil
6 cups salad greens
1 cup cherry tomatoes, halved
¼ cup dried cherries
½ cup Candied Walnuts (recipe, page 130)
4 ounces blue cheese, crumbled
Place the cherries and sugar in a small saucepan and cook over
medium heat until reduced by 1 cup, about 10 minutes. Remove
from the heat and let cool slightly.
Using a blender, puree the cooked cherries, vinegar, shallots,
mustard, salt and pepper until smooth. With the motor running, add
the olive oil in a slow, steady stream until blended, about 1 minute.
In a large bowl, gently toss together the greens, tomatoes,
dried cherries, walnuts and blue cheese. To serve, arrange salad
on 4 individual plates and drizzle with vinaigrette.
