Green Salad with Apples, Pecans, and Tasmanian Cherries

I recently became acquainted with Tasmanian cherries. Between you and me, I didn’t know Tasmania grew cherries as a cash crop, but they do, they are delicious, and considered to be the world's best cherries. In my opinion, they strongly resemble Bing cherries, but are not quite as sweet. That’s not to say they aren’t sweet because they are, they just aren’t cloying. I’ve been thinking of different ways in which to use them, and while I was putting a salad together the other day, automatically reaching for the dried fruit I got the idea to use fresh cherries instead. Game changer! They are fat, juicy, and delicious, adding color, texture and a hint of sweetness to the salad. I made the salad twice in one week, the first time I topped it with regular vinaigrette (as seen in the photographs here), the second time I used the blue cheese vinaigrette. By far, the blue cheese vinaigrette was the best.

Green Salad with Apples, Pecans, and Tasmanian Cherries

One head romaine lettuce, torn
2 T. roasted sunflower seeds
10 pecan halves
5 Melissa’s Tasmanian cherries, pitted and halved
Thin slices of Honeycrisp apple
1-2 T. blue cheese crumbles

Layer the ingredients in a bowl in the order listed. Top with blue cheese vinaigrette for best results.

 

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