Mixed Greens with Cherry Balsamic Vinaigrette
Sweet cherries—available year round frozen or canned—make a colorful, flavorful addition to any meal.
1 cup frozen sweet cherries, thawed and drained
3 tablespoons grape seed oil
1/2 cup balsamic vinegar
1 tablespoon chopped shallots
1 tablespoon apple cider
Salt and ground black pepper, to taste
3/4 cup water
1 cup granulated sugar
1 tablespoon salt
1 teaspoon cayenne pepper
2 cups pecans
3 heads Belgian endive, cleaned
1 head Bibb lettuce, cleaned
2 ounces baby spinach, cleaned
4 ounces blue cheese, crumbled
- Combine cherries, oil, vinegar, shallots, cider, salt and pepper in a blender. Puree dressing until smooth.
- In a medium saucepan over medium heat, bring water and sugar to a boil, whisking frequently, for about 5 minutes, until simple syrup forms. Remove from heat; stir in 1 tablespoon salt and cayenne pepper. Add pecans, coating them evenly with syrup. Spread pecans evenly on a cooling rack and allow glaze to harden.
- Assemble salad in large bowl by adding greens, blue cheese, candied pecans and dressing. Toss gently before serving.
Makes 8 servings.
Recipe provided courtesy of the National Cherry Foundation, through ECES, Inc., Electronic Color Editorial Services.