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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