Grapefruit + Goat Cheese Salad with Tart Cherry Balsamic Dressing

A new baby often come with an influx of casseroles and other comfort foods. Delicious dishes that can be consumed immediately or put in the freezer for a later time. Babies don't often come with salads. And rightfully so, as they aren't easy to prepare ahead of time and must be eaten immediately. So last night I put together a salad with ingredients found in my pantry, freezer, and fruit bowl to eat before we devoured the chicken pot pie our friend, Meghan, kindly brought for us when Audrey was born. It isn't exactly a seasonally compatible salad, as there are both cherries and grapefruit, but it was a tangy delight nonetheless.

Grapefruit + Goat Cheese Salad with Tart Cherry Balsamic Dressing
Kelley Gondring

Serves 4

You'll need:
4 cups spring greens, washed + dried
1 grapefruit, peeled, sectioned, with fibrous membranes removed
1 cup sliced almonds, toasted
1 heaping cup sour cherries*
1/3 cup sugar
1/3 cup balsamic vinegar
Salt + pepper to taste

Tart Cherry Balsamic Dressing
Add to a small saucepan:
1 heaping cup sour cherries*
1/3 cup sugar
1/3 cup balsamic vinegar
Bring to a simmer and let cook uncovered for 15 minutes. Transfer to a cup or bowl and place in refrigerator to let cool completely.

*Feel free to substitute Bing Cherries since Sour Cherries are tough to find. I would eliminate or at least reduce the sugar and add a bit of lemon juice (or grapefruit juice, for that matter), anywhere from 1 teaspoon to 1 tablespoon.

Assembly
On each plate, place 1 cup greens, 1 ounce goat cheese, and 1/4 of the each the grapefruit, almonds, and cherries. Sprinkle with salt + pepper. Drizzle with a spoonful or two of dressing.

Eat up!