Ingredients
2 Heads of Frissee
Lettuce, cleaned and outer leaves discarded
8 oz Bing Cherries, pitted and halved
4 oz River Valley Goat Cheese softened
2 oz Holmquist Farms Hazelnuts, skin removed, roasted and
crushed
1 Red Onion, sliced thin
4 oz Red Wine Vinegar
4 oz Sugar
4 oz Olive Oil
3 oz Rice Wine Vinegar
1 tbsp Tarragon, chopped
Salt and Fresh Ground Black Pepper, to taste
InstructionsIn a pot,
combine sugar and red wine vinegar. Warm to dissolve sugar and
add sliced red onions. Cover and refrigerate overnight. Strain
and use pickled onions to taste. You may save the remainder of
the onions for other use.
In a food processor, combine
1/4 of the cherries, rice wine, olive oil and puree for the
dressing.
If needed, strain the
dressing and add tarragon and season to taste with salt and
pepper.
To serve: in a mixing
bowl, combine all ingredients and toss, including your pickled
onions. Plate starting with the Frissee which will be on the
surface of the mixing bowl and then top with the remaining
ingredients that will have fallen to the bottom of the bowl.
Click here to see
Dalis's tip
August/September 2009
