Brie & Cherry Salad

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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
salad greens
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

IMG_2408Cut 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.

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