You may also like
Categories:
dressing champagne vinegar evoo reserve juice from pitting tart cherry jam mustard anchovy zest of lemon salt mint leaves Cherry Salad red lettuce sweet red cherries fruit pecan halves Feta cheese anchovy fresh mint flat leaf parsley lemon
Viewed: 133 - Published at: 5 years agoIngredients
- Cherry dressing
- 1 ounce champagne vinegar
- 2 ounces EVOO
- any reserve juice from pitting the cherries
- 1 tablespoon tart cherry jam
- 1/8 teaspoon dijon mustard
- one tiny babyfingernail sized piece of anchovy
- zest of lemon
- pinch of salt
- 1 tablespoon chopped fresh mint leaves
- The cherry salad
- several torn red lettuce leaves
- 1/2 cup pitted sweet red cherries
- 1/2 kiwi fruit, peeled and sliced
- 1 ounce pecan halves
- 2 ounces Bulgarian sheep's feta cheese
- 3 tiny fingernail size anchovy pieces
- 2 tablespoons fresh mint leaves chopped
- 1 tablespoon flat leaf parsley chopped
- juice of a 1/2 lemon
Method
- Smoosh the tiny anchovy piece up with the olive oil.
- Mix all the ingredients together in a shaker. Use about 2-3 tbl. per serving.
- Line the serving bowl with the lettuce leaves.
- Add all of the ingredients on top.
- Toss gently with 2-3 tbl. of the dressing.
