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–+ servings

Northwest sweet cherries, wild arugula & lamb's quarter spinach with a roasted pistachio vinaigrette.

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Course: Salad
Servings: 4
Author: Eric DeBonis

Ingredients

  • 16 Northwest Cherries, pitted and halved
  • 4 cups wild arugala
  • 2 cups lamb quarter spinach
  • 1/2 cup shelled pistachios

Dressing:

  • 6 tbsp grape seed oil
  • 2 tbsp pistachio oil
  • 2 tbsp sherry vinegar
  • fine sea salt and pepper to taste.

Instructions

  • 1. Pit and half the cherries, reserve in a bowl.
    2. Make the vinaigrette: in a bowl, whisk together the grape seed oil, the sherry vinegar, the pistachio oil. Add sea salt and pepper to taste.
    3. Pour the vinaigrette over the cherries, let them marinate for a few minutes so that the vinaigrette and the cherry juices mix together. Remove the cherries, set aside in a bowl again.
    4. Roast the shelled pistachios in a pre-heated 450° F oven. Let them cool and process them in a food processor as to obtain a coarsely ground texture.
    5. In a large bowl, toss together the spinach and the arugula and the vinaigrette. Arrange the greens on 4 chilled plates. Put 8 half cherries over the greens with a spoon as well as a little bit of the juice that dripped from the cherries in the bowl. Sprinkle ground pistachios over the salad and serve promptly.
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