• 1 1/2 cups fresh cherries, pitted
• 1/3 cup balsamic vinegar
• 8 to 10 cups mixed spicy greens (such as arugula, watercress, and mizuna)
• 1 spring onion, thinly sliced
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 4 to 6 slices prosciutto, halved lengthwise
• 5 ounces fresh goat cheese, crumbled

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).