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May 22. When I was a child, the end of May marked the beginning of cherry-picking season in Italy, and for the next month or so I could often be found doing my homework with a big bowl of juicy fruit in my lap, and a few red stains on my books .
The decadence of sucking on the cherries is counterbalanced by the zen quality of spitting the pits into a saucer. Ciliegie are the perfect, meditative snack: “una tira l’altra” (one pulls the other, you just can’t stop eating them) – that’s also true of potato chips, by the way, but potato chips aren’t being touted as the next “superfood”.
Cherries are actually so good for you that they are now being marketed in the form of capsules. I find that a bit ridiculous: wouldn’t you rather stick them into a pie? At least dip them into white chocolate? Or, if you are being truly virtuous, how about using them for a colorful salad?
Ingredients
- 10 oz baby spinach, washed and patted dry
- 1 cup cherries, pitted
- 1 cup cubed feta or crumbled goat cheese
- 1/2 cup shelled walnuts, halved
- 4 tbsp extra-virgin olive oil, or to taste
- 1 tbsp balsamic vinegar, or to taste
- salt and pepper to taste
- 1 tsp honey
Directions
Whisk the oil, vinegar, honey, salt and pepper to make the vinaigrette and set aside.
Toast the walnuts in a small skillet for a couple of minutes. If you are feeling fancy, toast them with a bit of sugar until they become caramelized.
Place the spinach in a bowl with the cherries, the cheese, and the walnuts.
Toss with the vinaigrette right before serving.
https://dinnerinvenice.com/2013/05/24/summer-cherry-salad/
