Salad: United States – Wisconsin (Upper Midwest) – Door County Cherry Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

- 6 oz (170 g) mixed salad greens (spring mix, arugula, or baby spinach)
- 1 cup (150 g) fresh pitted Door County cherries OR 3/4 cup (90 g) dried Door County cherries
- 3/4 cup (75 g) toasted walnuts or pecans, roughly chopped
- 4 oz (115 g) crumbled goat cheese or crumbled mild Wisconsin cheddar
- 1 small red onion, thinly sliced (about 3 oz / 85 g)
- 1 medium cucumber, sliced into half-moons (about 6 oz / 170 g)
- 2 tbsp (30 ml) Door County cherry juice OR 2 tbsp (30 g) cherry preserves
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (15 ml) honey or maple syrup
- 1/2 cup (120 ml) extra-virgin olive oil
- Kosher salt, to taste (start with 1/2 tsp / 3 g)
- Freshly ground black pepper, to taste (start with 1/4 tsp / 1 g)
- Optional: 2 tbsp (30 ml) warm water (to rehydrate dried cherries if using)

Instructions

Short Description:
A bright, tangy mixed-green salad highlighting fresh or dried Door County cherries, toasted nuts, and creamy cheese, finished with a cherry-forward vinaigrette. Ideal as a light lunch or a composed starter for a summer or autumn meal.

Regional Notes:
This version uses Door County cherries—fresh when in season or dried otherwise—which is the defining Wisconsin element and gives a distinctly local sweet-tart note. The dressing leans on cherry juice or preserves to emphasize the regional fruit; adding Wisconsin cheese (goat cheese or a mild crumbleable cheddar) nods to the state's dairy heritage.

1. If using dried cherries, place them in a small bowl and pour 2 tbsp (30 ml) warm water or cherry juice over them; let sit 10 minutes, then drain. If using fresh cherries, pit them and halve or quarter as desired.
2. Toast the nuts: heat a dry skillet over medium heat, add the walnuts or pecans and toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Transfer to a plate to cool.
3. Make the cherry vinaigrette: in a small jar or bowl combine the Door County cherry juice or preserves, red wine vinegar, lemon juice, Dijon mustard, and honey. Whisk or shake to combine. Slowly stream in the olive oil while whisking (or add and shake the jar) until emulsified. Season with salt and pepper and taste-adjust.
4. Assemble the salad: in a large bowl combine the mixed greens, prepared cherries, sliced red onion, and cucumber. Crumble in the goat cheese or Wisconsin cheddar and add about half the toasted nuts.
5. Dress and toss: drizzle about 3–4 tbsp (45–60 ml) dressing over the salad, toss gently to coat, and taste. Add more dressing as needed to achieve desired coverage without wilting the greens.
6. Plate and finish: divide the salad among 4 plates or serve family-style. Scatter remaining toasted nuts on top, finish with a few extra whole cherries for garnish if desired, and serve immediately.