cherry & thyme salad

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I’m back from my blogging break which was brought on by general life stuff. We’ve moved into our home in south Seattle and have been taking on a multitude projects. Most of which include eating areas; kitchen and patio. My little starter garden is blowing me away with it’s bounty and I’m very excited about it. I’ve been making quite a few salads with garden ingredients, and this particular salad turned out well. I discovered seasonal cherries go well with thyme, and I added a bit of goat brie, prosciutto, almond slivers, and a delicate, beautiful Tuscan extra virgin olive oil from Oregon Olive Mill at Red Ridge Farms in Dayton, Oregon. I also used their lovely Apero passion fruit vinegar. Check out their online store. This salad is bright, earthy, and perfect for cherry season. Make it up as close to meal time as possible.

Ingredients

  • Large bowl of a mix of dark greens
  • handful of a seasonal variety of cherries (I used Chelan)
  • 2 oz. goat brie cheese
  • 2 prosciutto slices
  • sprinkle of almond slivers
  • 4-5 roughly chopped thyme sprigs
  • 2 tbsp Tuscan EVOO and 1-2 tbsp Apero passion fruit vinegar from Oregon Olive Mill
  • salt & pepper

Directions

  1. Slice pits out of cherries and cut cherries in half. Crumble pieces of goat brie. Slice prosciutto pieces.
  2. Drizzle most of olive oil and vinegar onto greens. Sprinkle salt and pepper to taste, and mix greens.
  3. Add cherries, goat cheese crumbles, prosciutto, almonds, and thyme. Drizzle remaining olive oil & vinegar, and mix minimally at this point. Enjoy!

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