Baby Greens with Fresh Cherries, Gorgonzola Cheese, and Chicken with Raspberry Vinaigrette

My Carolina Kitchen, Sam Hoffer – serves 4

4 cups baby greens

¾ cup fresh pitted and halved dark sweet fresh cherries

1 pound grilled or roasted chicken breasts, cut in half-strips, optional if you wish to make this a side salad

Maldon sea salt or other good quality sea salt, to taste

Freshly ground black pepper, to taste

¼ cup crumbled gorgonzola or blue cheese

Raspberry vinaigrette, recipe below

Combine baby greens, cherries, and chicken in a large salad bowl and toss well. Drizzle with the raspberry vinaigrette, then season with sea salt and freshly ground black pepper. Taste the salad and correct seasonings if necessary. Serve on individual plates or in shallow bowls, garnish with the crumbled cheese, and serve right away.

Cook’s note: If you are working with light colored cherries such as Rainier, pit and slice them at the last minute, otherwise they may darken around the edges.

Raspberry Vinaigrette

My Carolina Kitchen, Sam Hoffer – serves 4

4 tablespoons raspberry vinegar

4 tablespoons walnut oil or extra-virgin olive oil

Pinch of sea salt

Freshly ground black pepper to taste

2 teaspoons crème fraîche or good quality sour cream

Combine ingredients in a small jar with a tight fitting lid and shake well. Use right away or store in the refrigerator for several days.