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Dukes Alki

 

Fresh Bistro
Executive Chef/Co-owner Dalis Chea



 Photo courtesy of Fresh Bistro, by Monique Cheung
   

Bing Cherry Salad

Serves 4

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


Instructions

In 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

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