This salad pairs well with grilled quail or chicken.
2 cups cherries, pitted and halved
1 tablespoon fresh lemon juice
2 teaspoons sugar
5 tablespoons olive oil
4 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh-ground pepper
3 heads butter head lettuce of your choice
3/4 cup dried cherries
1/2 cup crumbled Roquefort cheese
1. Make the vinaigrette: Place the cherries, 1/4 cup water, lemon juice, and sugar in a saucepan over medium-high heat, stir to combine, and cook until cherries soften about 10 minutes. Run the cherries and any liquid through a food mill, strain the mixture, discard the solids, and return the liquid to the saucepan. Cook over low heat until reduced to 1/3 cup about 20 minutes. Cool completely. Whisk the reduced cherry liquid, olive oil, vinegar, salt, and pepper together in a small bowl and set aside.
2. Assemble the salad: Toss the lettuce, dried cherries, and Roquefort cheese together in a large bowl. Drizzle with dressing and serve immediately.
(based on individual servings)
Total Fat: 15 g
Saturated Fat: g
Cholesterol: 10 mg
Sodium: 296 mg
Carbohydrates: 13 g
Fiber: 2 g
Protein: 4 g
Originally published in Country Living.
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