This salad has been one of my go-tos for years, so much so that I always keep walnuts and dried cherries on hand (so that all I have to pick up are fresh greens and some goat cheese if I want to make it). It’s savory, nutty and a little bit sweet, and goes great with pretty much everything (I served it the other day alongside Pork Tenderloin with Gorgonzola Sauce).
In a small bowl, make the dressing by whisking together 1/2 cup olive oil, 1/2 cup fresh lemon juice, 1 tsp fresh lemon zest, and a sprinkling of good sea salt.
In a large bowl, toss together 4 cups mixed baby greens, 1/2 cup dried cherries, 1/2 cup chopped walnuts, 2 oz crumbled goat cheese, and your dressing. Serve immediately.
Pictured: Noritake China WoW Snow Bowls; BoB Snow Salad Plates; Imperial Suite Dinner Plates; Kona Wood Chargers.
