I promised you a recipe for cherry salad and here it is. George Washington could not possibly have eaten this with those wooden teeth of his. Or were those dentures also a figment of the imagination of a parson named Weems? (See the section of this blog devoted to the first G.W.).
¾ pound cherries, pitted (I know it’s a pain. Live it up and buy a pitter.)
¼ c. dried cherries
1/2 c. crumbled feta cheese
½ purple onion, thinly sliced (optional)
Arugula, enough for four people
½ c. almonds, toasted* and chopped coarsely
2 tsp. Dijon mustard
¼ c. good quality balsamic vinegar
½ c. virgin olive oil
Kosher salt and pepper to taste
Make the dressing: in a bowl, whisk together the mustard and vinegar, then slowly whisk in the oil, until dressing is emulsified. Add a little salt and pepper to taste.
In a salad bowl, mix arugula with fresh and dried cherries, feta cheese, onion if you’re using it, and as much dressing as you like. Put the salad on plates, sprinkle with toasted almonds and serve.
*To toast the almonds, put them on a baking sheet, in a 350 degree oven for 10-15 minutes, or until they start to smell fabulous.
Variations: Add some grilled chicken and you’ve got a meal. Add some sliced Belgian endive and you’ve got even more of a meal.