Pickled Cherry Salad

Cherries at the farmer’s market are fantastic right now! I decided to give pickling them a shot using the French Laundry’s recipe. Once I had pickled them, I needed to do something with them. This turned out to be an amazing salad!


12-15 pickled cherries [recipe here]

4 oz blue cheese (I used a Point Reyes)

1/4 c thinly sliced red onions

3 T pepitas

8 c baby arugula

handful of croutons

1/4 c olive oil

3 T balsamic vinegar

2 T honey

1 T cherry pickling juice

1 t salt



Place olive oil, balsamic vinegar, cherry pickling juice, salt and pepper in the bottom of your salad bowl and whisk until combined.

Add arugula, red onions, pepitas, crumbled blue cheese, and cherries to the bowl. Toss salad. Add croutons and serve.



2 c dry/stale bread, I prefer a baguette or sour dough loaf

1/4 c olive oil


Using dried out or stale bread, slice into crouton-sized chuncks (about 1″ squares). Heat the oil in a skillet. Add the bread and toss until oil is absorbed and the croutons are toasted on all sides. Remove from heat and sprinkle with salt. Let cool for a few minutes before tossing on a salad.

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