Cherry and Blue Cheese Salad

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Mmm! This is delicious. I like to use pinot noir wine in the dressing since we make our own wine.

More of Linda's wonderful Salad and Salad Dressing Recipes and Cherry Recipes.

Cherry and Blue Cheese Salad

Raspberry-Wine Dressing (see recipe below)
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 or frozen dark sweet pitted cherries (if using frozen, thaw first)
3/4 cup crumbled blue cheese (gorgonzola or Roquefort cheese may be substituted)

Prepare Raspberry-Wine Dressing; set aside.

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.

Makes 8 to 10 servings.


Raspberry-Wine Dressing:
1/4 cup raspberry vinegar
1/4 cup red wine (I like to use pinot noir 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.