It’s hard to resist the beautifully cherries at the market right now, isn’t it? If you have a bowl-full in your house, may I humbly suggest that you use a few in this salad, because it is seriously delicious!
A delicious fresh cherry salad recipe, with watercress combines with fresh cherries, sauteed shallots and feta cheese, topped with a balsamic and mustard vinaigrette.
This watercress salad is the kind of salad where your goal is to grab a bit of each of the elements with every forkful and enjoy the fabulous flavour combination. To that end, I like to serve this somewhat de-constructed. Of course, you could always just combine and toss, but it’s a lot more work to find a bit of everything once it’s mixed in with all the greens. Why make the path to deliciousness more difficult?
The vinaigrette for the salad is a lovely combination of lemon juice, balsamic vinegar and Dijon mustard. It’s light, but a perfect complement for the flavours of this salad, as it doesn’t over-power.
If you’re a salad salter, keep in mind that feta is salty and some brands more than others, so do taste yours before adding additional salt to your salad. A generous grind of fresh pepper is highly recommended, though.
- For the salad:
- 1 bunch watercress, trimmed of ends
- 3-4 shallots, sliced
- Feta cheese slices or crumbles
- 5-6 cherries, pitted and halved
- (Optional) Diced fresh chives
- Freshly ground pepper
- For the vinaigrette:
- 2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1/4 cup olive oil
- Pinch salt
- In a skillet over medium-high heat, add the sliced shallots and cook, stirring regularly, until they start to brown on the edges a bit. Add 1/4 cup water and cook, stirring, until all the water evaporates and the shallots are golden and soft. Remove from heat and set aside.
- For the vinaigrette, combine the lemon juice, balsamic and Dijon in a small bowl. Whisk in the olive oil. Finish with a pinch of salt. Set aside.
- To prepare salad, place some chopped watercress on your serving plate. Place slices or crumbles of feta over-top. Spoon sauteed shallots on, then top with the cherries. Drizzle with vinaigrette and garnish with chopped chives, if using. Finish with some freshly ground pepper (probably don't need salt, as the feta is quite salty).