Orondo Ruby Salad

Recipe by Chef Heather Ostenson and the Balsamroot Bakery & Café.

This light summer salad blends the sweetness of the cherries with the tartness of lemon, the pungency of black pepper with the luxurious creaminess of goat cheese, and the light crunch and flavor of almonds.

INGREDIENTS

4 oz salad greens, rinsed and dried
4 oz goat cheese, softened slightly
3/4 tsp black pepper, medium grind
4 oz Orondo Ruby cherries
3 T sliced almonds
Lemon vinaigrette: http://www.foodnetwork.com/recipes/ina-garten/green-salad-vinaigrette-recipe.html
Lemon zest, to taste

EQUIPMENT

Mixing bowl
Salad bowl and salad tongs 

PREPARATION - Goat Cheese Balls 

Mix the goat cheese and black pepper well in a mixing bowl. Pull a small amount of the goat cheese from the mixture, and roll it gently, with light pressure, in the palm of your hand to form a small ball, about 3/8 inch to 1/2 inch in diameter. Refrigerate covered until ready for assembly.

PREPARATION - Cherries 

Pit the cherries once the other ingredients are prepared and ready for assembly. Cut the cherries into halves, thirds or quarters, depending on their size and your preference. 

ASSEMBLY

Add the greens, cherries, and lemon vinaigrette to the salad bowl. Toss gently to coat. If serving from salad bowl, add goat cheese balls, sliced almonds, and lemon zest. If plating, plate greens mixture, then add goat cheese balls, sliced almonds, and lemon zest to plates individually.

ENJOY!