A salad of arugula, watercress, and mizuna is a spicy foil for fresh cherries, which tame the bracing flavors. Thin slices of prosciutto and handfuls of crumbled goat cheese add a silky, rich taste.
Servings: Serves 4
  • 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
  • Directions
    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).


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