Salad: United States – Pacific Northwest (Washington) – Rainier Cherry and Goat Cheese Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 pint (280 g) Rainier cherries, pitted and halved
- 6 oz (170 g) mixed baby greens (spring mix, baby spinach, baby arugula)
- 4 oz (115 g) goat cheese log, crumbled
- 3/4 cup (90 g) toasted hazelnuts (filberts), coarsely chopped
- 1 small shallot, thinly sliced (about 1 oz / 30 g)
- 2 tbsp (30 ml) fresh lemon juice
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) white wine vinegar or champagne vinegar
- 1 tbsp (15 ml) local honey
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (1.5 g) flaky sea salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- Zest of 1 lemon (optional, about 1 tsp / 2 g) for finishing

Instructions

Short Description:
A bright Pacific Northwest salad highlighting local Rainier cherries and creamy goat cheese on tender mixed greens, finished with toasted hazelnuts and a honey-Dijon vinaigrette. Sweet, tangy, and texturally balanced for a light first course or summer salad course.

Regional Notes:
This Washington variation centers on Rainier cherries—distinctly pale yellow-to-pink cherries prized in the region—paired with locally produced goat cheese and toasted hazelnuts (filberts), common Pacific Northwest ingredients. The dressing uses mild vinegar and local honey to complement the cherries rather than overpower them, differentiating it from sweeter or fruit-heavy salads elsewhere.

1. Toast the hazelnuts: heat a dry skillet over medium heat. Add hazelnuts and toast, shaking the pan, until fragrant and skins blister, 5–7 minutes. Transfer to a towel, rub to remove loose skins, let cool, then coarsely chop.
2. Pit and halve the cherries: if not already pitted, use a cherry pitter or halve each cherry and remove the pit; place cherries in a bowl and set aside 1/4 cup (about 70 g) for garnish.
3. Make the vinaigrette: in a small bowl or jar combine lemon juice, white wine vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Whisk while streaming in the olive oil until emulsified. Taste and adjust seasoning.
4. Assemble the salad: in a large bowl, combine mixed baby greens, sliced shallot, and halved cherries. Add 2 tbsp (30 ml) of the vinaigrette and gently toss to coat — add more dressing sparingly; you want the fruit and cheese to remain distinct.
5. Plate and finish: divide the dressed greens among 4 plates. Sprinkle crumbled goat cheese and toasted hazelnuts over each portion. Top with reserved cherries and a light dusting of lemon zest, flaky sea salt, and additional black pepper to taste.
6. Serve immediately at cool room temperature as a salad course. Leftover dressing will keep refrigerated up to 3 days; store components separately to preserve texture.