I could eat salad every day. And cheese and crackers is my favorite snack.
My ideal cheese board has a delicate Jarlsberg Swiss, sliced pear, goat cheese with honey, dried apricots, pistachios, pecans, Bellavitano Sartori Espresso or other hard cheese with some sort of special touch, cheddar, like this locally made cheddar with a hint of Boulevard Tank 7, and grapes (but I left the grapes at work). It wouldn’t be complete without Back to Nature whole wheat crackers with flax seeds. No other cracker will ever measure up. These are the absolute best.
For any cheese board, it’s nice to serve 2 ounces per person for an appetizer or party. I like to include several varieties, but balance hard and soft cheeses and mild and bold flavors. I don’t often include meat, but others might love a nice salami. Dried fruit or fresh, nuts, and other nibbles round out the plate. It’s perfect for snacking and a light, easy dinner.
I first had this salad at Coal Vines Kansas City, and wondered that I hadn’t ever made the combination myself, as I love all the ingredients. This dressing is just a bit of olive oil and red wine vinegar, and the toppings are all items I regularly have on hand, so I imagine this will be in regular rotation for me.
The dried cherries and pistachios add a bit of tang and crunch, and the onion and goat cheese complement each other.
Fentimans Rose Lemonade Soda is my favorite summer treat, so I indulged once more before I switch to ginger beers for fall.
Salad with Dried Cherries, Goat Cheese, and Pistachio
- 8 oz greens
- 1/2 oz goat cheese
- 2 T dried cherries
- 1/4 C chopped red onion
- 2 T pistachios, shelled
- 1 oz olive oil
- 3 oz red wine vinegar
- Combine olive oil and red wine vinegar in a jar. Close lid type and shake to make dressing.
- Toss greens in a drizzling of dressing.
- Add toppings to the salad.