Cherries and blue cheese make up this delicious Cherry and Blue Cheese Salad. I like to use Pinot Noir wine in the blue cheese dressing since we make our own wine. You could use any wine you desire in this easy to make Cherry and Blue Cheese Salad.
- 3/4 cup milk red onion, thinly sliced
- 2 tablespoons lemon juice, freshly squeezed
- 2 cups cold water
- 3 quarts bite-size mixed salad greens
- 1 pound dark cherries, pitted (if using frozen, thaw first)
- 3/4 cup Blue Cheese, crumbled (gorgonzola or Roquefort cheese may be substituted)
- 1/4 cup raspberry vinegar
- 1/4 cup red wine (I like to use Pinot Noir wine)
- 1/4 cup raspberries (fresh or frozen)
- 1/4 cup honey
- 1/2 cup fresh basil leaves
- 3/4 cup olive oil, extra-virgin
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Prepare Raspberry-Wine Dressing; set aside.
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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.
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In a large bowl, combine drained onions, salad greens, cherries, and enough Raspberry-Wine Dressing to lightly coat the greens.
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Sprinkle top of salad with blue cheese and serve.
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Makes 8 to 10 servings.
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In a blender or food processor, combine raspberry vinegar, red wine, raspberries, honey, and basil; whirl 1 minutes or until well blended.
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With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth.
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Store, covered, in the refrigerator. Serve at room temperature.
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Yields 1 cup.