Neema Enriquez, who lives in the Petworth neighorhood of Northwest Washington, uses fresh blackberries and raspberries instead of the dried cherries in this salad. The vinaigrette can be made 3 days in advance and should be brought to room temperature before serving.
- 2 tablespoons champagne vinegar
- 2 teaspoons Dijon-style mustard
- 2 teaspoons honey
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Ground white pepper
- 9 cups mixed salad greens (such as baby arugula, frisee, mache and watercress)
- 3 ounces (about 1/2 cup) dried tart cherries
- 8 ounces firm sheep's milk cheese, such as Ossau-Iraty or Petit Basque, shaved thin
In a small bowl, whisk together the vinegar and mustard, then add the honey. Gradually whisk in the oil. Season the vinaigrette with salt and white pepper to taste. (At this point, the vinaigrette can be covered and refrigerated for up to 3 days; bring to room temperature before serving.) Combine the greens, dried cherries and cheese in a large bowl. Add the vinaigrette and toss lightly. Season with salt and pepper to taste.
Adapted from a recipe by Dorie Greenspan in the October 2006 Bon Appetit magazine.
Tested by Bonnie S. Benwick.
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