I like fresh cherries. Do you? But I feel about cherries the way I feel about crabs. So much work for so little meat. But once the cherries are pitted, I can eat them like they were M & M’s.
So I pitted all the last of my summer cherries and put them into a unique salad. Sweet fresh cherries, mild spring onions, spicy fennel, crisp cucumbers and a mix of baby lettuces are tossed with salty, crisp pancetta and then drizzled with a tangy stone ground mustard vinaigrette. But it’s the combination of cherries and onions which make this a refreshing and unique savory salad.
This salad offers it all. Fresh, sweet, spicy, crispy, tangy, salty. Something different in every bite.
Perfect as a starter salad or a casual main meal.
This luscious, tangy home made Stone Ground Mustard Vinaigrette really pulls all the flavors of the salad together.
Though these beautiful cherries would be so sweet in any dessert, somehow they become almost savory in this salad; offering just a hint of sweetness.
Leave out the pancetta if you want to make this salad vegetarian. Sunflower seed would add some salty crunch in it’s place.
So take a few minutes to pit a bunch of cherries (wear an apron!) and then toss them into one of the most refreshing salads you will ever try!
- 4 baby heads of mixed greens (butter lettuce, red leaf, romaine), chopped
- 2 cups of fresh cherries, pitted & halved
- 6 spring onions, whites & greens, finely sliced
- 1 small bulb of fennel, shaved or cut into small dice
- 4 Persian cucumbers, sliced
- 4 ounces of pancetta, diced and cooked until crispy
- 1 recipe of Stone Ground Mustard Vinaigrette (refer to separate post in this blog)
- Place the lettuce in a large bowl.
- Toss with 1 Tablespoon of dressing.
- Add cherries, onions, fennel, cucumbers and gently toss.
- Sprinkle with pancetta.
- Serve with extra dressing on the side.
Shop your local farm markets first!