Bacon and Blue Cheese Salad with Cherry Vinaigrette

1. 1

   For the cherry vinaigrette, pit and halve the cherries and set aside half of them to toss with the salad later.

2. 2

   Put the remaining cherries in a food processor or blender with the vinegar and puree until smooth.

3. 3

   Add the olive oil and salt and pepper to taste, and puree for another few seconds.

4. 4

   Transfer the vinaigrette to a small bowl and set aside.

5. 5

   (A blender will puree the cherries more finely than a food processor; if using the latter, you may want to strain out the bits of cherry skin after processing, pressing on the solids with the back of a rubber spatula to extract as much juice as possib) Fry the bacon pieces in a small skillet over medium-high heat until browned and crisp, stirring occasionally, about 5 minutes.

6. 6

   Scoop them onto paper towels to drain; set aside to cool.

7. 7

   Put the salad greens in a salad bowl or other large bowl and scatter the onion and bacon over the top.

8. 8

   Rewhisk the cherry vinaigrette to blend, and taste for seasoning, adding a bit more salt or pepper if needed.

9. 9

   Drizzle the vinaigrette over the salad, tossing to mix gently and evenly.

10. 10

    Arrange the salad on 4 individual plates and sprinkle the blue cheese and remaining cherries evenly over each portion.

11. 11

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.