Hello there– Every year in 3rd grade I read the story of George Washington cutting down the cherry tree and finally, regretfully confessing to his father. It’s the kids’s favorite “history lesson.” (Is it even factual?) But this a happier encounter with cherries, summer ripe and sweet, piled on a salad–with a tarragon dressing, a little almond crunch and the brie on toast. Lovely.
BRIE & CHERRY SALAD
2 cups cherries, pitted
1/2 small wheel of brie
1/4 cup toasted almonds
small slices of toasted bread
1/3 cup olive oil
3 tab. tarragon vinegar
1 tsp. sugar or honey
salt & freshly ground pepper to taste
Cut the brie into small wedges and slice and toast some nice crusty bread. Spread the greens on a platter. Top this with the cherries, almonds cheese and bread. In a container with a tight lid, shake together the oil, vinegar, sugar, a couple shakes of salt and a few grinds of fresh pepper. Put the dressing on the salad, just before setting it on the table. Fresh as summer!
P.S. — I got this “olive pitter” when we lived in Spain, but they are available here too. Works just fine for cherries.