Just in time for the summer season, a cherry salad so refreshing and filling that you will be making this for lunch in the warm weather, and serving it with a great piece of artisan bread from Panorama Bakery, and fresh butter from the Farmers Market! Yum!
1 C. cider vinegar
1/2 C. sugar
1/4 C. olive or veggie oil
1 t. ground mustard (your choice of variety)
2 t. poppy seeds, black or white, or both
1/3 C. sugar
3/4 C. almonds
8 C. romaine lettuce, torn into pieces
8 oz. Brie or Camembert, rind removed, cubed
1/2# fresh cherries, stemmed and pitted, cut into halves
In a jar. combine vinegar, 1/2 cup of sugar, oil, mustard & poppy seeds. Shake until the sugar is dissolved.
In a small skillet heat the 1/3 cup sugar over medium-low heat until melted, about 6 or 8 minutes (do not stir). When sugar is melted, stir in the almonds until coated and lightly toasted. Spread on foil to cool; break apart when cooled.
In a salad bowl, combine the romaine, cheese and cherries. Shake the dressing; drizzle over the salad. Sprinkle with the sugared almonds and toss.