With Spring now here, it is fast becoming salad weather. We eat a lot of salads when the weather gets warmer, and tonight’s dinner was our first salad of the season.
Yesterday, when I posted the Drunken Cherry & Chocolate Biscotti recipe, I also gave a little teaser about what to do with my leftover cherry and almendra or almond tequila mixture. It was too good to just throw away, so with just a few simple additions, I made a cherry vinaigrette with it. I served it over a spinach salad. My husband likes cheese so his salad had bleu cheese crumbles, but no additional cherries. I HATE cheese, particularly the bleu veined cheeses, and I LOVE cherries, so I had the opposite.
So as you see, I have 2 different versions of basically the same salad. Making something completely different from the original version AND making things your own way, and how you like them is really why I started this blog. Think of me as an inspiration, but put your own personality into cooking and make it personal, unique and fun.
Spring Salad with Cherries and a Cherry Vinaigrette
For the dressing, I used my left over cherry mixture I used to soak my cherries in for my Drunken Cherry Chocolate Biscotti, or to make it fresh, the cherry juice from the cherries, 1/2 cup almendra or almond tequila (Amaretto or another almond liqueur will also work just fine), and 1/2 cup sugar
White wine vinegar
(When making a vinaigrette, you want a good balance of oil and vinegar, usually it is about a 1:2 ratio, with 1 portion of vinegar and 2 portions of oil, but don’t be afraid to play with it. You want the oil and vinegar to mix well. If they are out of proportion, they will not blend well).
Fresh baby spinach leaves (remove the stems, since they make the spinach bitter)
toasted almonds (or any other nuts)
red onion sliced very thin
green onions, sliced very thin
bleu cheese crumbles (optional)
Mix the dressing well and put on the salad right before serving.