Other

Port-Poached Cherry Salad

Photo by Tessa Richardson

Food Culture of the South

recipe heading-plus-icon

yields

Serves 10 to 12

    For the cherries:
  • 1 cup dried cherries
  • 1 cup ruby port
  • For the dressing:
  • ½ cup balsamic vinegar

  • 1 tablespoon honey

  • 2 teaspoons dijon mustard
  • 1 teaspoon minced garlic
  • cups vegetable oil

  • Salt and pepper to taste
  • For the salad:
  • 20 ounces baby greens

  • 1 cup walnuts, toasted and chopped
  • ½ cup crumbled goat cheese
steps
  1. Make the port-poached cherries: In a small saucepan, heat dried cherries and ruby port until just simmering. Remove from heat
and let cherries steep until cool, then drain.
  2. Make the dressing: In a small bowl, combine balsamic vinegar, honey, dijon mustard, and garlic. Slowly stream in vegetable oil while whisking continuously. Season with salt and pepper.
  3. Assemble the salad: Toss greens with toasted walnuts, goat cheese, and poached cherries. Drizzle with dressing just before serving.

 


  • From <a href="https://tpllocalpalate.wpengine.com/articles/fourth-of-july-festivities-at-nelsons-green-brier-distillery">Fourth of July at Nelson’s Green Brier</a>

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