You know when you're a kid all the things you take for granted, like not having to work to keep a roof over your head, having all the spare time to do whatever you want even if its nothing? Well when I was a kid my Mom was always raving about how lucky we were to have wild cherry trees growing in our backyard. Wild ORGANIC cherries, that would cost $30 a pound in Japan she told us. "Wow Mom," we would say and roll our eyes reaching for another stale Dad's oatmeal cookie.
Well recently when we visited home my husband and I flipped out when we rediscovered the wild cherry tree in the backyard. Such incredible goodness inspires you to cook with it. I mean talk about using fresh, local, natural ingredients. I absolutely love adding fruit to my salads, so I decided to make a salad that would really showcase the spectacular treasure I had found in my old backyard.
Wild Cherry and Basil Salad, with Avocado, Cashew and Goat Cheese
2 cups romaine
2 cups mixed spring greens
2 cup wild cherries
1 cubed avocado
1/4 cup raw cashews
1/2 cup goat cheese
3 TBSP fresh basil
Dressing
3 TBSP olive or safllower oil
3 TBSP fruit flavoured red wine vinegar (strawberry, etc. - or you can add a TBSP of honey to your vinegar if you don't have it on-hand)
2 tsp fresh lemon juice
1/2 tsp white pepper
1/2 tsp salt
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