Garden lettuce salad with roasted cherries, fromage blanc and hazelnuts

Chef Tom McNary
Soif Wine Bar & Merchants, Santa Cruz

California cherry season is short but sweet and usually wraps up by the end of June. For this recipe, use any fruit you like. Roasted peaches provide another delicious option.

Ingredients

1 cup pitted cherries
A few drops of kirsch or Grand Marnier (optional)
1 tbsp. diced shallot
1/4 cup extra virgin olive oil
2 tbsp. red wine vinegar
1/4 lb. fromage blanc
4 slices levain bread
4 to 5 oz. mixed baby lettuce, such as baby romaine, red oak leaf, arugula and frisée
1/4 lb. hazelnuts, roasted, skinned and coarsely chopped

Directions

Preheat oven to 350 degrees. Toss cherries in a few drops of olive oil and liquor, if using. Roast for 5 to 7 minutes or until they start to release their juice. Remove from oven and set aside to cool. Mix shallot, 1/4 cup olive oil and vinegar to make vinaigrette. Spread cheese on bread slices and toast in a 450-degree oven for 5 to 8 minutes or until slightly toasted and cheese is soft. Toss lettuces and hazelnuts with vinaigrette. Drizzle cherries and collected juices on salad. Top with bread slices and serve.

Serves 4