Food Culture of the South
recipe 
yields
Serves 10 to 12
1 cup dried cherries
1 cup ruby port
½ cup balsamic vinegar
1 tablespoon honey
2 teaspoons dijon mustard
1 teaspoon minced garlic
1½ cups vegetable oil
Salt and pepper to taste
20 ounces baby greens
1 cup walnuts, toasted and chopped
½ cup crumbled goat cheese
For the cherries:
For the dressing:
For the salad:
steps
- 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.
- 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.
- Assemble the salad: Toss greens with toasted walnuts, goat cheese, and poached cherries. Drizzle with dressing just before serving.
Date Published: 06.14.19
