While gathering recipes that used fresh cherries and looked promising, I saw this one and my mouth watered. I could just taste it already! Unfortunately life got so busy that I was working overtime, constantly on the go with the kids schedules, the house and a few unexpected things that popped up that my cherries didn't get made into 'new' recipes but instead were typical recipes and of course eaten fresh from the refrigerator (which isn't a bad thing at all! Ha ha).
So I'm putting this one into my online files to keep as I still think it looks wonderful and I'm excited to make it... if only life would slow down a moment and give me time to take a breath!
Cherry and Blue Cheese Salad
3/4 cup thinly-sliced mild red onion
2 tablespoons fresh-squeezed lemon juice
2 cups cold water
3 quarts bite-size mixed salad greens
1 pound fresh dark sweet pitted cherries
3/4 cup crumbled blue cheese
Place onions and lemon juice in a bowl with the 2 cups cold water; refrigerate 15 to 30 minutes. When done, pour off liquid and drain well.
In a large bowl, combine drained onions, salad greens, cherries, and enough Raspberry-Wine Dressing to lightly coat the greens.
Sprinkle top of salad with blue cheese and serve.
Raspberry-Wine Dressing:
1/4 cup raspberry vinegar
1/4 cup red wine
1/4 cup fresh or frozen raspberries
1/4 cup honey
1/2 cup fresh basil leaves
3/4 cup extra-virgin olive oil
In a blender or food processor, combine raspberry vinegar, red wine, raspberries, honey, and basil; whirl 1 minutes or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth. Store, covered, in the refrigerator. Serve at room temperature.
Yields 1 cup.
