Salad of Spicy Greens, Cherries, Prosciutto, and Goat Cheese

A salad of arugula, watercress, and mizuna is a spicy foil for fresh cherries, which tame the bracing flavors. Thin slices of prosciutto and handfuls of crumbled goat cheese add a silky, rich taste.

Servings: Serves 4

Ingredients:

•1 1/2 cups fresh cherries, pitted
•1/3 cup balsamic vinegar
•8 to 10 cups mixed spicy greens (such as arugula, watercress, and mizuna)
•1 spring onion, thinly sliced
•Kosher salt and freshly ground pepper
•1/4 cup extra-virgin olive oil
•4 to 6 slices prosciutto, halved lengthwise
•5 ounces fresh goat cheese, crumbled

Directions:

In a small saucepan, combine cherries with vinegar. Bring to a boil over high heat, then remove. Let cherries cool completely in pan, about 15 minutes.

Put greens and onion in a large bowl. Season to taste with salt and pepper. Add mixture from pan and olive oil; toss well.

Divide evenly among salad plates; top with prosciutto and crumbled goat cheese. Serve immediately.

Adapted from The Paley's Place Cookbook, by Vitaly Paley and Kimberley Paley with Robert Reynolds, copyright © 2008 (with permission from Ten Speed Press).

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