Cherry Salad

A great salad is about textures and flavor combinations — this one checks all the boxes with cherries, shaved fennel, Mizuna greens (Japanese mustard greens), white balsamic vinaigrette, and black sesame seeds! With summer cherries at their crunchy, sweet perfection — now's the window of opportunity — this is a head-turner at Independence Day picnics and potlucks, or a perfect afternoon lunch salad. This one should be in your repertoire.

Ingredients:

• 1 pound fresh cherries, pitted and halved
• 1 bunch Mizuna greens (about 10 ounces), washed and chopped. If you can't find Mizuna, use arugula, frisée, or romaine.
• 1 small fennel bulb, cleaned, peeled, and shaved or thinly sliced
• 2 tablespoons Beyond The Olive Cherry Olive Oil (or one of our unflavored EVOOs)
• 3 tablespoons Beyond The Olive Thin White Balsamic
• Fresh ground pepper to taste
• Salt to taste (about ¼ teaspoon)
• Black sesame seeds (roasted)

Directions:

Set aside half the cherries for the top of the salad.

Mix together the greens, fennel, and remaining cherries. Season with salt and pepper to taste and toss. Drizzle with olive oil and toss again. Add the white balsamic and toss once more — this ensures each leaf is evenly coated. Adjust seasoning to taste.

Layer the reserved cherries on top and sprinkle with sesame seeds.

Serves 4