Updated Tuesday, June 25th, 2013
Total Time: 25 minutes
Hands On Time: 25 minutes
Yield: 4 servings
In our view, the best salads combine fresh greens with a mix of flavors and textures: sweet, creamy, nutty, salty. It's always a formula for success, and this salad hits every delicious note. Plus, it's absolutely beautiful.
Make the dressing: In a bowl, combine the mustard, shallot, garlic, salt, and pepper. Stir in the red-wine vinegar and tarragon. Add the oil in a thin stream, whisking continuously to emulsify; set aside.
Make the salad: Add the almonds to a frying pan over medium-low heat and cook until golden in color, 2 to 4 minutes. Remove from the heat and let cool; set aside. Using a sharp knife or, preferably, a mandoline, slice the fennel bulb and radishes very thinly. Set aside.
Take four deep soup bowls and start by making a bed of lettuce in each. Add the fennel and radish slices. Add two slices of prosciutto to each, and the crumbled goat cheese. Add the cherries and drizzle with the dressing, to taste. Top with chopped almonds and chives. Toss gently and serve.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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