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