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Favorite Recipes

Cherry Salad with Greens & Goat Cheese

From Groveland Hotel at Yosemite National Park

The Groveland Hotel and their restaurant, The Cellar Door, know what it takes to create incredible California cuisine and this bright & fresh summery salad recipe is perfect proof. Cherries are the star, but the magical combination of flavors in the marinade really creates a burst of sweet and tart notes that seem to dance on your tongue!

Marinated Cherry Mixture Ingredients:
2 cups pitted sweet cherries
2 tablespoons minced red onion
1-1/2 tablespoons cherry balsamic vinegar or red wine vinegar
1 tablespoon honey
1 tablespoon chopped fresh mint
pinch ground cinnamon (flavor enhancement)

Directions for marinated cherry mixture:
Gently toss together the cherries, onion, vinegar, honey, mint and cinnamon. Let cherry combination sit 30 minutes to 3 hours before assembling salad.

Vinaigrette Ingredients:
2 tablespoons red wine vinegar or juices from marinated cherries
1 teaspoon honey
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
6 tablespoons almond oil or may substitute with olive oil and 2 drops of almond extract
salt and pepper

Directions for vinaigrette:
Whisk together red wine vinegar, honey, lime juice and mustard. Add oil gradually, whisking until smooth and creamy. Season with salt and pepper to taste.

Salad Ingredients:
6 to 8 cups butter lettuce, baby leaf lettuce or baby spinach
1/2 cup toasted sliced or slivered almonds
2 ounces medium-firm goat cheese

Directions for salad:
To serve, arrange lettuce in a large, open bowl or lipped platter. Drizzle with vinaigrette and top with cherry mixture. Crumble goat cheese over cherries and sprinkle with toasted almonds.

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