Michigan Summer Farm Bounty Salad

Recipe courtesy of
Chef James Kokenyesdi CEC® CCA® AAC, Michigan Chefs De Cuisine

Michigan (Cherry) Salad

• 3 cups mixed greens or romaine lettuce
• ½ cup red or gold current tomatoes
• ½ cup striped cucumber
• 1 slice red onion rings
• 1/2 cup strawberries sliced
• 1/3 cup dried cherries
• 1/2 cup Honey Crisp or your favorite Mi Apple, sliced matchstick
• ¼ cup cinnamon croutons

Optional favorites:

• 2 chicken breasts, grilled and sliced (rotisserie works well too!)
• 1/4 cup shredded Michigan cheese Feta, Farmers, or smoked Cheddar
• 1/2 cup toasted black walnuts

MICHIGAN CHERRY Vinaigrette

• 1 cup tart cherries fresh or frozen
• 1 cup cider vinegar
• 1 cup red wine vinegar
• 1 cup of soybean oil
• 1/2 cup maple syrup or honey from local hive
• 1 tablespoon of Dijon mustard
• pinch of Diamond Crystal Kosher Salt
• 4 tablespoons fresh Epazote or 2 tablespoons of tarragon

Instructions for Vinaigrette

 For the vinaigrette, place vinegars and cherries in container for several days to make a cherry vinegar. Once infused add vinegar to all ingredients. Use an immersion blender (or regular) and blend vinaigrette ingredients until smooth. Chill and serve.

Instructions

 In a medium bowl, combine mixed greens, tomatoes, cucumber, toss with Dressing Garnish with apples, croutons, cherries, strawberries, and red onion rings.