February is national cherry month! When most people think of cherries they think dessert of course, but don’t overlook savory cherry dishes. My cherry salad with goat cheese is a colorful, easy start to any meal. It’s also perfect for a light lunch or even Sunday brunch.

From deep red to bright yellow, cherries are bursting with color, flavor, and nutritional benefits. On a recent visit to San Francisco, one of the local merchants had thousands of huge red and yellow cherries on display and I couldn’t resist!

I was very excited to bring them home to make not only desserts, but also this wonderful salad.

 

 

Salad:

3 cups red cherries, pitted

3 cups yellow cherries, pitted

4 oz goat cheese, crumbled

5 oz candied walnuts

10 oz mixed spring salad, rinsed and drained

 

Dressing:

4 TB olive oil

2 TB champagne vinegar

2 tsp honey

Salt and pepper to taste

 

Instructions:

1. Whisk together dressing ingredients and chill for 10 minutes.

2. In large mixing bowl combine salad greens, cherries, and dressing. Toss lightly to evenly coat salad.

3. Divide into four portions on individual serving plates.

4. Sprinkle goat cheese and walnut over each salad and serve immediately.

Happy cooking!

The Petite Gourmande

© 2019 by Ruth Barnes, all rights reserved

 

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