DF, V, VG
I feel like every time I go to the grocery store I see cherries starring me right in the face. They are not only in season, but they’re also usually on sale. Sounds like the beginning to a wonderful new recipe, and the best inspiration for new ideas. Fresh ingredients packed with flavor make my job very easy. So why not add them with other seasonal items like fresh crisp lettuce and scallions then pour a light vinaigrette over the top. Yum!
Cherry Salad with Pesto Croutons
2 tbs pesto, see recipe below
4 slices of sourdough bread, chopped into cubes
1 c cherries, pitted and sliced in half
4 c boston leaf lettuce aka butter or bibb lettuce
1 bunch of scallions, chopped
2 tsp honey
2 tbs balsamic vinegar
2 tbs extra virgin olive oil
salt and pepper to taste
Preheat oven to 400 degrees. In a small bowl combine pesto and bread cubes. Lay out onto a sheet pan and bake until lightly toasted and crisp, about 15 mintues, then let cool slightly. In a large bowl combine cherries, lettuce, scallions, and croutons, set aside. In a small bowl use a fork to combine honey, balsamic vinegar, extra virgin olive oil, and salt and pepper to taste. Pour dressing over salad and toss to combine.
2 c packed basil
1/4 c toasted pine nuts
1 garlic clove
1/2 tsp salt
1/2 tsp pepper
2/3 c olive oil
1/2 c parmesan cheese (do not use for dairy free or vegan)
Combine basil, pine nuts, garlic, salt and pepper in a food processor. Pulse until finely chopped. scrapping the sides as needed, then stream in olive oil until pesto is thick and smooth. Stir in parmesan cheese if using.