I think it's pretty exciting when California grown cherries show up at our local farmer's market. It seems to be a short season, this year it was only in June.
This is the perfect seasonal salad and a new one for me. I usually make a strawberry/spinach salad during the summer months but I couldn't resist the last of our local cherries. Use some thick cut good quality bacon in this salad and it will make it hearty enough for a main course.
SPINACH SALAD WITH BACON AND CHERRIES
8 oz. thick-cut bacon, cooked and cut into 1/2 inch pieces (grease reserved)
8 oz. baby spinach
8 oz. pitted Rainier cherries
1 TBSP. champagne vinegar
1 TBSP. extra virgin olive oil
1 TBSP. fresh lemon juice
1/2 tsp. kosher salt
1/4 tsp. ground pepper
2 oz. shaved manchego cheese (Parmesan would work as well)
1/2 ripe avocado, sliced or cut into cubes
Cook bacon until desired crispiness. Drain on paper towels and reserve bacon grease.
Mix vinegar, olive oil, lemon juice, 2 tsp. reserved bacon grease, salt and pepper together and whisk until emulsified.
Toss the spinach, avocados and cherries in dressing to coat. Sprinkle bacon and cheese on top and serve.
Serves 4 as a side dish.
Recipe from Sunset