Crunchy Summer Salad With Oven Dried Cherries Recipe

Ingredients

1 golden or red beet, unpeeled and scrubbed 

1 small bulb fennel, trimmed 

1/4 cup pine nuts 

3 yellow cherries, stemmed and pitted 

1 tablespoon sherry-wine vinegar 

1 1/2 tablespoons creme fraiche 

1/2 teaspoon Dijon mustard 

1 teaspoon salt 

1/8 teaspoon freshly ground black pepper 

2 tablespoons extra-virgin olive oil 

2 heads endive, julienned lengthwise 

3/4 cup fresh white corn kernels (2 small ears corn) 

1 small yellow bell pepper, cut into 1/4-inch dice 

5 cups (4 ounces) mache leaves 

3/4 cup mixed Oven-Dried Cherries 

Preparation

Heat oven to 350 degrees. Using a mandoline, slice beet and fennel into very thin slices.

Spread the pine nuts on a baking pan, and toast until golden brown, 5 to 7 minutes. Transfer the nuts to a bowl to cool.

In a food processor or blender, puree the yellow cherries, vinegar, creme fraiche, mustard, salt, and black pepper. Transfer puree to a medium bowl. Whisk in the olive oil, and set the dressing aside.

In a large serving dish, combine the toasted nuts, endive, corn, bell pepper, mache, and oven-dried cherries. Drizzle the pureed salad dressing over top; toss.