This is a light salad full of flavor thanks to delicious cherries! The original recipe calls for blue cheese, which you are more than welcome to use. But I’m not a big blue cheese fan (unless it’s with buffalo wings!) so I used goat cheese as a substitute. Also, because I didn’t have any raspberry vinegar in the house, I used pomegranate champagne vinegar.
Because of how light his salad is, I would make this as a side for dinner. (In fact, I made this to compliment the Seared Tilapia with Cherry Salsa. Horray, cherries!) But if you do want to make this a meal, have it for lunch and compliment it with a whole grain roll or soup.
Active Time: 35 minutes
Total Time: 35 minutes
½ teaspoon extra-virgin olive oil, plus 2 teaspoons, divided
2 thin slices prosciutto
¾ cups sweet cherries, pitted and halved, divided
2 teaspoons raspberry vinegar
1 teaspoon chopped shallot
1 teaspoon chopped fresh tarragon
1/8 teaspoon sugar
Pinch of salt
3 cups torn frisée or curly endive
2 tablespoons crumbled goat cheese
- Heat ½ teaspoon oil in a large nonstick skillet over medium-high heat. Add prosciutto and cook, turning once or twice, until crispy, about 2 minutes. Transfer to a paper-towel-lined plate. Break each slice into 3 “crisps”
- Place the remaining 2 teaspoons oil, 1/3 cup cherries, vinegar, shallot, tarragon, sugar and salt in a blender; puree until smooth.
- Toss frisée (or endive) in a large bowl with the remaining cherries and the dressing. Divide the salad among 2 plates. Top each salad with a scant 1 tablespoon goat cheese and 3 prosciutto crisps.
How It Should Look
Per serving: 144 Calories, Fat 9 g (Saturated 3 g); Cholesterol 13 mg; Carbohydrates 12 g; Sugar 7 g; Protein 6 g; Fiber 3 g; Sodium 423 mg.