Cherry, Quinoa, Goat Cheese Salads w/Honey Wine Shallot Mustard Vinaigrette serves 2
For the salad:
1/2 c. cherries, cut in half and remove pit, set aside
4 c. mixed baby greens, washed and spun dry, set aside
1/2 c. dry quinoa, soaked overnight, drained and rinse, cooked and cooled- set aside (if I have soaked my quinoa I use a little less water when I cook it, so for this I use 3/4c. water to my 1/2c. soaked quinoa and cooked it over medium heat, uncovered for 15 mins)
8 tsp. local goat cheese (I use Drake Family Farms), roll each tsp. of goat cheese into little balls and set aside
2 T. chopped fresh parsley
1/2 c. walnuts, toasted in a dry saute pan, chopped, set aside
For the dressing:
1 shallot, peeled and finely chopped
2 T. honey wine vinegar (local)
1 T. Wilson’s Wicked Mustard (local)
1 T. olive oil
salt and pepper, season to taste
-Place all of the dressing ingredients in a small jar with a lid and shake to mix. Store in the fridge until ready use.
1. Mix the chopped walnuts and parsley together, once you have formed your goat cheese balls roll them in the walnut and parsley mixture. Press lightly to make sure the walnuts and parsley stick to the cheese, save any remaining nut mixture and scatter over the salads or use for something else. Set aside.
2. Assemble your salads- scatter your greens between two plates, season your greens with a little salt and pepper. Next divide the cooked, cooled quinoa between the two salads (you don’t have to use all of it), then add your halved cherries and goat cheese balls. Use the rest of the nut mixture if you want.
3. Pour on the dressing and EAT!
It’s cherry season y’all and almost every ingredient for this salad can be found at our local Downtown SLC Farmers Market, need I say more?!! Get out there and eat the bounty. Next week I’ll have another recipe using local tart dried cherries. Until then… ENJOY!