Servings: Serves 4
In a small saucepan, combine cherries with vinegar. Bring to a boil over high heat, then remove. Let cherries cool completely in pan, about 15 minutes.
Put greens and onion in a large bowl. Season to taste with salt and pepper. Add mixture from pan and olive oil; toss well.
Divide evenly among salad plates; top with prosciutto and crumbled goat cheese. Serve immediately.
Adapted from The Paley's Place Cookbook, by Vitaly Paley and Kimberley Paley with Robert Reynolds, copyright © 2008 (with permission from Ten Speed Press).
From the June 2009 issue of O, The Oprah Magazine
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