...my ideal salad is more like...
Something green (lettuce or other greens)
Something sweet (fruit, fresh or dried)
Something cream (cheese)
Something treat! (nuts, seeds, croutons, bacon bits - something salty and crunchy)
My salads are all about juxtapositions. Bitter greens with sweet fruit. Creamy cheese with tart vinaigrette. Soft fruit with crunchy nuts. And so on.
This spring salad with cherries, goat cheese and pumpkin seeds hits all the right notes. The greens came from a friend's garden, and they were perfect. The cherries - we're drowning in them after our cherry-picking excursion this weekend, so they had to have a place in the salad. I thought feta cheese would have been better, but we had none, and in the end the goat cheese was perfect. Toasted pepitas (pumpkin seeds) added just the right amount of nutty crunch. Lightly dressed with a mustard-lemon vinaigrette, this was the first course for our Father's Day celebration. Perfect for celebrating, perfect for spring.
Spring salad with cherries and goat cheese
- 6 cups mixed baby greens, washed
- 1 cup sweet cherries, pitted and halved
- 2 ounces fresh goat cheese
- 1/4 cup pepitas (shelled pumpkin seeds), toasted
- 1/4 cup French vinaigrette