Another great way to enjoy the cherry season while using up leftover grilled chicken and day-old bread. I recommend using a thick straw to pit the cherries.
For the dressing:
2 T freshly squeezed lemon juice
2 T extra-virgin olive oil
1 T almond oil
1 T cherry preserves
1/2 t Dijon mustard
1/4 t salt
freshly ground pepper
1 small clove of garlic, pressed
1 T finely chopped red onion
Whisk all ingredients together.
For the salad:
spring lettuce (I used that Artisan Lettuce found at Costco)
fresh bing cherries, pitted
crumbled ricotta salata
slivered, toasted almonds
thinly sliced radish (don't leave out the much maligned radish - it adds a nice crunch and flavor)
leftover grilled chicken (optional- turns the salad into a substantial meal)
day-old bread
extra-virgin olive oil
Cut the stale bread into cubes and put into a hot frying pan. Drizzle with extra-virgin olive oil and sprinkle with a bit of coarse salt (or Maldon salt) and fry until golden brown and crisp. Assemble remaining ingredients and toss with salad dressing to your liking. I had bought avocados to put on this salad as well but then forgot to use them, however, I think they would be a nice addition.
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