Cherry Spinach Salad with Basil Vin
The cherries in this salad provide a bold and delicious burst of flavor. Like most salads loaded with goodies, everything will sink to the bottom. This is especially true for this salad as the cherries are heavy. Make sure you are getting plenty of the good stuff in each portion when serving.
Cherry Spinach Salad with Basil Vin
Serves 4 as a side
About 4 cups (3 ½ oz) baby spinach
About 1 ½ cups (8 ½ oz) bing cherries
½ cup toasted walnuts, roughly chopped
1 oz pecorino romano, shaved (*see recipe directions below)
3 Tb basil vinaigrette
½ tsp salt
Using a paring knife, cut the cherries in half and pull the pit out. If you have a pitter, pit them first then cut them in half. Set aside. Use a vegetable peeler to shave thin slices of pecorino romano. I roughly filled a ¼ cup with shaved cheese (see the photos above) but it’s an approximate quantity.
In a large bowl, combine the spinach, cherries, walnuts, and cheese. Drizzle the vinaigrette and sprinkle the salt over the salad and toss to combine. Taste and add additional vinaigrette and salt if needed.